Aubergine and Tahini Salad
Roast the aubergines in a marinade of extra virgin olive oil and pomegranate molasses until soft and a little crispy. The green tahini is made of fresh coriander and prezzemolo with a little mint and some lime. Then to serve, some pistachio and crumbled sheep or goat’s cheese.
2 large aubergines
100g feta or similar
Handful of chopped pistacchio nuts
A few bitter lettuce leaves
1 tbsp apple cider vinegar
2tbsp pomegranate molasses
Maldon sea salt
GREEN TAHINI SAUCE
Large handful of coriander
Large handful of flat leaf parsley
A sprig of mint
Juice of 2 limes
Pinch of salt
Dice the aubergines and leave them for 20 mins or so in a colander with some salt. Meanwhile prepare the dressing ingredients.
Pat dry the aubergine with kitchen paper and then toss in the dressing ingredients.
Then roast for around half an hour at 180C.
While this is roasting, prepare the green tahini sauce in a small blender.
Once the aubergines are ready, combine with a few bitter leaves, the crumbled feta and plate. Then add the green tahini sauce and finish with the chopped pistachios.