It's officially salad season, and we are kicking things off with this roasted aubergine salad that is incredibly delicious and will make a perfect entrée or nibble for your aperitif hour!
Ingredients
- 2 eggplants (aubergines)
- Salt and pepper
- 3 tbsp olive oil
- 1 spring onion
- 110 g cherry tomatoes (around 6)
- Fresh parsley
- 1/3 tsp of each sumac and chilli flakes
- 1/2 tsp oregano
- 2 tbsp tahini
- 1 clove of garlic
Instructions
- Pock some holes on the aubergines, using a fork, then place each one on a piece of aluminium foil. Drizzle a bit of olive oil (1 tablespoon) and season with salt and pepper.
- Wrap them individually and place them on a tray. Bake in a preheated oven at 200°C for 30-40 minutes or until a knife goes easily in.
- Once they are ready, set them aside to cool down and in the meantime prepare the rest of the ingredients.
- Cut the spring onion and cherry tomatoes into small pieces, chop the parsley and grate the garlic. Place everything into a large bowl.
- Once the aubergines have cooled down, cut them in the middle and scoop out the flesh, chop it and add it into the bowl with the other ingredients.
- Mix well to combine, taste and adjust the seasoning to your preference.
*Serve with crackers or crunchy tortillas.
*Store in the fridge for up to 4 days.