Aubergine and chraimeh b’siniyah

Ingredients

2 aubergines (500g)

2 onions, peeled and cut into ½cm-thick rounds 

350g cherry tomatoes

1 tbsp olive oil

Fine sea salt and black pepper

For the chraimeh:

4 garlic cloves, peeled and crushed

1 tsp paprika

¾ tsp caraway seeds

¾ tsp ground cinnamon

1 tsp lazy chilli

1¼ tsp cumin seeds

1 tbsp olive oil

2 tbsp tomato puree

40g dried sour cherries or dried cranberries 

For the batter:

90g tahini

170ml milk of your choice

40g fine polenta

Directions

Aside from reducing the quantity of olive oil, I didn't change anything from the original recipe. Head over to https://www.theguardian.com/food/2023/jul/22/aubergine-recipes-yotam-ottolenghi-pahi-prawn-stuffed-aubergines-chraimeh-bsiniyah for the how to.

As noted in the recipe, this dish can be made in advance and rested, and I would highly recommend doing that if you have time. The flavours develop and excess liquid is soaked in if you can allow the dish to sit for a few hours after cooking. 

I'd also advise making sure the aubergines are thoroughly cooked. It's worth letting them roast longer if necessary.