This mackerel and aubergine recipe is a real treat for a week night dinner or weekend feast. Mackerel is a cheap fish to buy and has a really meaty texture, while aubergine is also a fairly meaty veg.
Tahini sauce is a condiment made from ground hulled sesame seeds and when mixed with yogurt and oil it compliments this dish perfectly.
HOW TO MAKE BARBECUED MACKEREL WITH BAKED AUBERGINE AND YOGURT DRESSING
Method
- Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Score the flesh of each aubergine in a diamond pattern, being careful not to cut all the way down to the skin. Drizzle the oil over the halves, flesh side up, waiting until it has absorbed before adding a little more. Season generously, transfer to a roasting tin and roast for 30 to 40 minutes, until soft, caramelised and slightly charred.
- Meanwhile, mix the yogurt, oil and tahini and season. Rub a little oil on the mackerel and season the skin and inside the cavity. Slash the mackerel 4 times on one side, stick a slice of orange into each slash, and layer the remaining slices in the cavities. Barbecue for 10 minutes, turning once - they're done when the dorsal fins pull out easily. Divide the yogurt over the aubergines, scatter with coriander, sumac and the limes and serve with the mackerel.
Ingredients
- 2 aubergines, halved lengthways
- 3tbsp olive oil
- 125g (4½oz) Greek yogurt
- 1tbsp olive oil
- 1-2tsp tahini sauce
- 2 whole mackerel, gutted, with the dorsal fins left on
- ½ orange, sliced
- handful coriander, roughly chopped
- 2tsp sumac
- 2 limes, peeled, cut into wedges and finely chopped
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