Roasted aubergine and tahini warm salad

Silvana Franco makes a simple vegan salad.

DURATION 0:03:06

Tags: warm salad, salad,

Recipe - 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.

Nutritional Info

Typical values per serving:

Energy 861.904kJ
206.0kcal
Fat 15.1g
Saturated Fat 2.1g
Sugars 10.4g
Salt trace

Click here for more information about health and nutrition