Aubergine & Green Tahini Salad
Aubergine & Green Tahini Salad

Aubergine & Green Tahini Salad

This salad is simple, stunning and delicious. The aubergines are roasted in a sweet pomegranate oil dressing until soft and crispy, while the green tahini is made up of fresh coriander and parsley, and coats the vegetables in a thick, fresh sauce. We love to sprinkle some pine nuts over the top for an additional crunch, and finish it with a crumble of fresh feta.
Total Time
35 Minutes
3 aubergines
100g of feta (optional, leave out if making vegan)
Handful of pine nuts
Handful of parsley, chopped
For the dressing
4 tbsp of olive oil
1 tbsp of apple cider vinegar
3 tbsp of pomegranate molasses
1 tsp of sugar
Pinch of salt
For the green tahini sauce
100g of smooth and creamy tahini
Large handful of coriander (about 10g)
Large handful of parsley (about 10g)
4 tbsp of almond milk
1 garlic clove
Juice of 2 limes
Pinch of salt
Step 1

Preheat the oven to 200°C, fan setting.

Step 2

Slice the aubergines in three, lengthways and then cut them into long bite-sized pieces.

Step 3

In a small bowl, mix together the dressing ingredients.

Step 4

Place the aubergine slices onto a large baking tray and spoon over the dressing. Mix well until all of the aubergines are coated in the dressing, then cook for 30 minutes until the aubergines feel soft.

Step 5

While the aubergines are cooking, place all of the green tahini sauce ingredients into a powerful blender and blend until a smooth sauce forms – adding a dash more almond milk if it feels too thick.

Step 6

Once the aubergines have cooked, remove them from the oven and spoon onto a large serving plate.

Step 7

Drizzle the aubergines with the green tahini sauce (spooning any leftover sauce into a small bowl to serve on the side). Use your hands to crumble over the feta and sprinkle with the chopped parsley, pine nuts and a crack of black pepper before serving.

Recipe courtesy of Bitter Lemon Food. Follow for more recipes @BitterLemonFood

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