Roasted Aubergine Salad
An Ottolenghi-style Aubergine Salad, so simple to make and it takes as long as it takes the aubergine to roast in the oven so it's a real hands off recipe too.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Sides, Salads
- Method: Oven
- Cuisine: Middle Eastern Inspired
- Diet: Vegetarian
Ingredients
Scale
- 4 tbsp olive oil, plus extra for drizzling
- 2 large aubergines, cut into 1cm rounds
- 1 lemon, juiced
- 100g tahini
- 100ml water (ideally cold, ice water)
- 1 garlic clove, crushed/grated
- 120g Greek yoghurt (or vegan yoghurt if needed)
- 2 tbsp toasted pine nuts
- 1 handful of basil leaves
- 1 handful of pomegranate seeds
- Sea salt
Instructions
- Preheat the oven to 200c fan. Drizzle a little oil onto a roasting tray and give it a good rub. This will stop the aubergines from sticking. Add the aubergines and the oil. Season with plenty of Maldon salt and toss together. Roast for 25-30 minutes, turning halfway, until tender. They should be lovely and golden.
- Meanwhile, whisk the tahini, water, garlic, remaining lemon juice and a pinch of salt until smooth. It will split and then come back together.
- Swirl the yoghurt onto a serving plate. Top with the aubergines and drizzle over the tahini sauce. Scatter over the pine nuts and pomegranate seeds, then add the basil on the top
Notes
If you want to make this vegan, just swap for your favourite plant based yoghurt.
Using ice water in the dressing will ensure the sauce is as smooth and light as possible.
Find it online: https://desertislanddishes.co/roasted-aubergine-salad/