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Roasted aubergine and tahini salad
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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.
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
Typical values per serving:
This recipe was first published in Thu Apr 01 01:00:00 BST 2010.