Whole roasted smoked onions with tahini sauce
Smokey, sweet, soft, crunchy, creamy - This dish hits all the right buttons, so easily!
Ingredients
- 1 kg medium onions
- 3 tbsp white rice
- 2 lemons
- 2 medium, or 1 large clove of garlic, crushed
- 1/4 cup tahini
- salt and pepper
Instructions
- Preheat the oven to 200C (or 180 fan)
- Line a medium pot (for which you have a tight fitting lid) with 2 layers of tinfoil, with some overlap sticking out above the edges.Peel the zest off one of the lemons with a vegetable peeler, and add to the pot.Add the rice and 2 tbsp water.
- Place your onions (whole) on the rice, and turn the heat on high. Place the lid on and seal tightly - you can fold the extra tinfoil over if you want. As soon as you start notice the rice burning and smoke being produced, start the timer and smoke for exactly 4 minutes. Remove, bang into the oven and bake for an hour.
- While the onions are baking, make the tahini sauce - mix the tahini with equal volumes of water, a crushed garlic clove, salt to taste and the juice from a squeezed lemon. If its too runny, add a little more tahini or take some of the water out :D.
- Take the onions out the oven, and let cool. Once cool enough to handle, chop them in half and peel off the skin. Use a sharp knife to trim any extra skin around the top. Add to a bowl and drizzle over with the tahini sauce, then grate the second lemon's zest on top. Serve warm or at room temperature.