Warm Aubergine Salad – recipe below – this is one of my all time favourite aubergine salads, taken from my book Fast Feasts – you can pick up a copy via the link in my bio. The spiced aubergines are tossed in a tomato and fresh oregano dressing and then sink into a yogurt base. Chuck in some bread and a glass of vino if you’re feeling frisky and that’s what Monday night supper should be. Enjoy x JGS
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Serves 4
6 tbsp olive oil
3 tsp Baharat
3 large aubergines (400g each), cut into 8 wedges each
2 tomatoes
1 clove garlic, crushed
A large handful of oregano leaves
The juice of ½ a lemon
250g Greek yogurt
2 tsp toasted sesame seeds
Salt and pepper
1. Preheat the oven to 200 fan. Mix 4 tbsp of olive oil with the Baharat and a good pinch of salt. Brush all over the aubergine wedges and pop them onto roasting tray. Roast for 30-35 minutes until tender.
2. Meanwhile, grate the tomatoes into a large mixing bowl using the course side of a grater. You will have pulp with no skin. Add the garlic, most of the oregano, lemon juice, remaining olive oil and a pinch of salt and pepper. Mix well. Toss the cooked aubergines in the dressing so they get completely coated.
3. Spread the yogurt onto a serving dish. Top with the aubergines and drizzle over the dressing left in the bowl. Scatter over the sesame seeds and remaining oregano and the dive on in.