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    Roasted aubergine and tahini salad

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    Roasted aubergine and tahini salad

    This unusual salad is best warm, but the vegetables can be roasted in advance – just pop the dish in the oven to heat through before serving.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 50 minutes

    Serves: 8

    Ingredients

    • 700g aubergines (about 2 large aubergines)
    • 9-12 small onions, peeled
    • 5 tbsp olive oil
    • 3 red peppers, deseeded and cut into chunks
    • 75g Cypressa Tahini
    • Finely grated zest and juice of 1 unwaxed lemon
    • 2 cloves garlic, crushed
    • ½ pack flat-leaf parsley, chopped

    Method

    1. Preheat the oven to 220C, gas mark 7. Cut the aubergines into 2cm chunks and scatter in 1 or 2 large roasting tins. Quarter the onions so they remain intact at the root ends and add to the tin. Drizzle with 3 tbsp of the oil and roast for 25 minutes. Stir in the peppers and return to the oven for a further 25 minutes, or until the vegetables are softened and lightly caramelised.
    2. Mix the tahini paste in a bowl with the lemon juice, garlic and a little seasoning. Stir in about 3 tbsp water to give a smooth, creamy consistency.
    3. Transfer the vegetables to a serving platter and drizzle with the remaining oil. Spoon the dressing over the top. Scatter with the parsley and lemon zest to serve.

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