Aubergine Wrapped Grilled Asparagus
This recipe is such an all rounder - whether you are looking to spice up a salad, serve a fancy side at a dinner party or even just find a tasty new savoury snack, I've got things covered with this one! My dad used to make something similar but with bacon so this is a totally new spin on an old family favourite. I love the texture of these - the crispiness of the aubergine with the softness of the asparagus works so well and the tahini holds it all together, as well as adding a little creaminess too.
what you’ll need
(serves 2 as a side)
100g of asparagus tips
2-4 teaspoons of tahini
salt + pepper
what to do
Preheat the oven to 180c.
Cut the tops off the aubergines and using a large, sharp knife, cut them lengthways into thin slices. Arrange them on a baking tray ad season with salt and pepper. Then brush with olive oil (or drizzle oil then rub with fingers). They are quite absorbent so you don't need to go too mad on the oil!
Place the tray in the oven for about 10-20 minutes. The time really varies with the thickness of slices so keep an eye on them as they cook. You want the asparagus to be soft and beginning to brown. At this point, remove them from the oven and switch it to the grill.
Using the back of a spoon, spread a thin layer of tahini on to each piece of aubergine. Then wrap one asparagus tip in each slice. The tahini should help to glue it together.
Place them back on the tray and grill for about 5-10 minutes until the asparagus is softened but still has some bite to it and the aubergine is a little crispy. Carefully remove from the baking tray to serve.