Baby Gem Lettuce With Burnt Aubergine Yoghurt Smacked Cucumber Shatta Sami Tamimi Recipes

BABY GEM LETTUCE WITH BURNT AUBERGINE YOGHURT, SMACKED CUCUMBER & SHATTA - SAMI TAMIMI

Steps:

• 1)There are two ways to chargrill the aubergines: on an open flame on the stove top, or In a chargrill pan on an induction hob followed by 10 minutes in a hot oven ( see tricks & tips). Once cooked, the scooped - out flesh should weigh about 160g. Place it in a clean colander, set aside for an hour or so (or overnight ), over a bowl, to drain. Place the flesh in the bowl of a food processor along with the yoghurt, garlic, lemon juice,tahini and 1/2 teaspoon of salt. Blitz for about a minute, until completely smooth, then set aside until needed.
• 1)Prepare the cucumber by placing each half on a chopping board, cut side facing down. Using the flat side of a large knife, lightly "smack" them until bruised but stills holding their shape. Cut the cucumber into roughly 1cm dice and set side. Clean the food processor, then add the parsley, mint, garlic, olive oil and 1/4 teaspoon of salt. Blitz for about 2 minutes, scraping down the sides a couple of times if you need to, to form a smooth paste, then add the cucumber, set aside for at least 20 minutes ( and up to a day in advance if kept in the fridge ) for the flavours to infuse.
• 1)Slice each head of baby gem lengthways to make 8 long thin wedges ( per lettuce). When ready to assemble, arrange the lettuce on a round platter,overlapping the outer and inner circle to look like the petals of a flower. Lightly sprinkle the wedges with salt and a grind of black pepper, then splatter over the aubergine yoghurt. Spoon over the cucumber, drizzle with the shatta, sprinkle over the chilli flakes and serve. Enjoy !!