Baked aubergines with coriander and tahini dressing
Pre-heat the oven to 180°C. Line a large baking tray with baking paper.
Add all the ingredients for the aubergine marinade into a bowl and whisk together.
Cut the aubergines in half length-ways and firmly score the flesh into diamonds, being careful not to break the aubergines skin and then place them on the baking tray.
Brush each half of the aubergine with the marinade and roast in the oven for 50 minutes until the aubergine is soft on the inside and dark brown on the top.
While the aubergines cook, create the coriander and tahini dressing. Add all the ingredients to a blender and whizz together until they all combine to create a smooth in texture. Pour the dressing into a jug and set to one-side.
Remove the aubergines from the oven and serve with a drizzle of the coriander and tahini dressing, a sprinkle of sesame seeds, roughly chopped pistachios and a few leaves of fresh coriander.