This is the first recipe share by Mary Anne Fifield, Cardiologist’s Kitchen Project Manager.
Hummus is a Middle-Eastern dip which is incredibly popular here in the UK and this recipe is almost identical except that the chickpeas are swapped for aubergine. It’s a fabulous replacement for hummus, but even better enjoyed as an addition to a ‘mezze’ of delicious sharing dishes. This is what the ‘Cooking Cardiologist’ says on this;
‘The other thing we want to highlight are the health effects of ‘small plate’ eating. This has become very popular and is observed in multiple cultures including Dim-Sum (China), Mezze (Middle-East) and Tapas (Spain). The advantage of small plate eating is that you diversify your meal, you tend to eat slower (not shovelling from one plate piled high) and it really highlights the split of your meal between carbs, veg, protein etc. It’s also a very enjoyable way to eat, tasting lots of different things and you may well realise you are getting full and satisfied before you overeat’.
I am well-rehearsed in Middle-Eastern cooking and I thoroughly enjoyed creating this recipe. Use the ingredient list and method as a guide only, as all the fun is in the experimentation. Keep tasting and adding the tahini, lemon juice, garlic and salt and stop when your taste buds are satisfied. There is something incredibly refreshing about the combination, which opens up your senses and appetite! This makes it a great starter, just eat it with raw veggies rather than a pitta bread.
The main component of tahini is nuts – it is basically a sesame seed paste, so avoid if you or your guests have a nut allergy. I added less to mine, as I primarily love the aubergine taste. As evidenced by my photo, I have overdone the chopped parsley. Now, I love parsley and Cardiologist’s Kitchen recommends it too, but I was opting for more parsley to counteract the raw garlic in this dish – turns out I may have been misled by confusing media misinformation as this is not an evidence-based fact! It’s a good thing we’re here to counteract it, but in this case I’m ‘sorry, not sorry’ as parsley is one of our ‘ingredients for a healthy life’ … as are aubergines, by the way.