Whole roast aubergines with tahini yogurt and Greek salad
- August 2016
- Serves 4
- Hands-on time 30 min, oven time 1 hour
A whole roast aubergine is a beautiful thing. The smoky, charred skin and soft, juicy flesh, drizzled with tahini sauce, is perfect for an alfresco summer spread.
Want something quicker? The aubergine in this sticky miso and tahini recipe are cut into wedges and ready in less than an hour.
- Vegetarian recipes
- 54.2g (13.1g saturated)
- 56.4g (17.1g sugars)
Roasting the aubergines whole, rather than halving them and drenching them in oil, means you need to use less oil and still get beautifully soft flesh.
If you want to cook the aubergines on the barbecue, they’ll need 30-35 minutes, away from the fiercest heat, and they’ll need to be turned frequently. Toast the pittas on the barbecue for extra smoky flavour.
The salad is a mash-up of a traditional Greek salad and a Lebanese fattoush (where the toasted pitta comes in). It also works brilliantly on its own as a light lunch or supper.
If you want to serve these at room temperature as part of a summer spread, roast the aubergines and make the sauce up to 24 hours ahead. Bring both to room temperature before serving.
Make the salad no more than 30 minutes before you want to eat.
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