Page title and description

Salads
Aubergine salad and tahini yoghurt dressing
Ingredients
- 2 aubergines
- 80ml olive oil
- 1 tbsp fresh parsley, chopped
- ½ red onion, chopped
- 3 tomatoes, chopped
- 1 tbsp olive oil
- 120ml yoghurt
- 40ml tahini paste
- ½ lemon, juiced
- ½ garlic clove, crushed
- cayenne pepper
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
10 min
PT10M
-
Step 1
Cut the aubergine in half lengthways and then across into wedges about 1cm thick. Fry in olive oil on both sides until lightly browned and soft, then drain on kitchen paper. -
Step 2
Combine the parsley, onion and tomatoes with 1 tablespoon of olive oil and season. -
Step 3
Blend the sauce ingredients together and add water until you get the required consistency (similar to double cream). -
Step 4
Arrange the aubergine slices on a plate, drizzle with the dressing and top with the tomato mix.