Roast Baby Aubergines with Rocket & Peppered Cream Cheese, with Tahini Dressing paired with Nr 7

The Nr 7 is packed with flavour and needs a packed with flavour salad.  None better than Jane-Anne Hobbs’s Roast Baby Aubergines with Rocket & Peppered Cream Cheese, with Tahini Dressing.For the Salad 16 baby aubergines [eggplants or brinjals] 3 cloves garlic 3 T (45 ml) olive oil salt and milled papper a bag of rocket 100 g peppered cream cheese, or similar a handful of green pumpkin seeds
For the dressing 1 ½ tsp (7.5 ml) tahini 4 T (60 ml) olive oil the juice of a lemon 1 tsp (5 ml) cumin salt
Preheat the oven to 180°C.  Put the aubergines and unpeeled garlic cloves on a baking sheet, pour over the olive oil and toss. Season with salt and pepper. Bake at 180°C  for 25 minutes, or until the aubergines are quite tender, but not charred.  Set aside. Now make the dressing. Squeeze the softened garlic cloves out of their papery cases and place in a small bowl.  Whisk in the tahini, olive oil, lemon juice and cumin, and season with salt.
Put the pumpkin seeds in a dry frying pan and toss over a medium heat for a minute or so, or until they are lightly toasted.  To assemble the salad, put the rocket on a platter and arrange the warm roasted aubergines on top.  Crumble the cream cheese and scatter it over the salad, along with the toasted pumpkin seeds.   Pour the dressing over and toss gently to combine.
Serves 4.
Perfectly paired with Nr 7
Originally posted on Michael Olivier.