Roasted aubergines salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ROASTED AUBERGINE
4 large long aubergine
salt
olive oil
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh coriander
3 Tbsp pine nuts, roasted or pomegranate rubies
DRESSING
1/2 cup tahini
1 clove garlic, crushed
1/2 cup freshly squeezed lemon juice
zest of one very ripe lemon
3 Tbsp warm water
1/2 Greek yoghurt
1/2 cup extra virgin olive oil
salt to taste
freshly ground black pepper
3/4 cup roughly chopped flat leaf parsley
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Directions: |
Directions:
Preheat the oven to 190 degrees C. Cut the aubergine length ways into thick slices. Salt the slices and put
to drain in a colander for 20 mins. Rinse slices well, pat dry and paint with olive oil. Lay then on a baking
sheet and grill until golden.
Blend all the dressing ingredients, except the parsley, until well incorporated. Stir in the parsley at the
end.
Arrange the grilled aubergine onto a platter and spoon over the dressing. Scatter over the coriander and pine
nuts or pomegranate rubies and drizzle with a little more olive oil.
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This salad goes beautifully with lamb at a braai. I always us pomegranate rubies and it really makes this
salad pop with it jewel like rubies. It also adds a lovely freshness to the salad.
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