Aubergine Salad with Yogurt and Garlicy tahini


  1. Preheat the oven to 200 fan. Drizzle a little oil onto a roasting tray and give it a good rub. This will stop the aubergines sticking. Add the aubergines and the oil. season with plenty of salt and toss together. Arrange in a layer and scatter over the Baharat. Roast for 25-30 minutes, turning half way, until tender. Once cooked, Squeeze over the juice of ½ a lemon.
  2. Meanwhile, whisk the tahini, water, garlic, remaining lemon juice and a pinch of salt until smooth. It will split and then come back together.
  3. Swirl the yogurt onto a serving plate. Top with the aubergines and drizzle over the tahini sauce. Scatter over the pine nut, dried mint, Turkish pepper flakes and mint. Serve immediately.


Serves 4

4 tbsp olive oil, plus extra for drizzling
2 large aubergines, cut into 1cm rings
2 tsp Baharat
The juice of a lemon
100g tahini
80ml water
1 clove garlic, crushed
250g Greek yogurt
15g toasted pine nuts
1 tsp dried mint
1 tsp Turkish pepper flakes
A small handful of roughly torn mint leaves
Sea salt

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