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!
Vegan, nut free, soy free, gluten free | Serves 4 | SALAD
Ingredients:
- 2 eggplants (aubergines)
- Salt and pepper
- 3 tablespoons olive oil
- 1 spring onion
- 110g cherry tomatoes (around 6)
- Fresh parsley
- 1/3 teaspoon of each sumac and chilli flakes
- 1/2 teaspoon oregano
- 2 tablespoons tahini
- 1 clove of garlic
Steps:
1.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.
2.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.
3.Once they are ready, set them aside to cool down and in the meantime prepare the rest of the ingredients.
4.Cut the spring onion and cherry tomatoes into small pieces, chop the parsley and grate the garlic. Place everything into a large bowl.
5.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.
6.Mix well to combine, taste and adjust the seasoning to your preference.
Enjoy!
Notes:
*Serve with crackers or crunchy tortillas.
*Store in the fridge for up to 4 days.