Tahini Baked Vegetables

This was a total experiment that resulted in the best dinner I had had in ages. Perfect for colder nights or Sunday lunches in the winter and would go with pretty much anything. Some roast chicken or just a big green salad.

Ingredients:

2 carrots, peeled and chopped

1/2 celeriac also peeled and chopped

2 onions, peeled and chopped into quarters or eighths

1/2 an aubergine chopped

2 tblsp tahini (ideally quite runny)

1tblsp grape molasses

1 tblsp mirin

1 tsp balsamic vinegar

1/2 cup yeast flakes

3 fine milled 9or any) oat cakes

1 tblsp zatar

salt and pepper

Cooking Method:

In a largish bowl, mix all but the vegetables (i.e. first four ingredients) to one paste. Now stir in all the vegetables. Pour the whole lot into a greased baking tray and bake at about 200-220c for about 30 to 40 minutes.