Veg it up!
SMOKEY AUBERGINE SALAD WITH TAHINI
SERVES 8 AS A SIDE DISH PREP + COOKING TIME: 45 MINUTES
This recipe is perfect for a picnic. Transport the eggplant salad and yoghurt sauce separately; assemble the salad just before serving.
• 1 small (100g) red onion, halved and sliced very thinly
• 2 tbsp lemon juice
• 5 medium aubergines (1.5kg)
• 1½ tbsp tahini
• 2 cloves garlic, crushed
• 1 cup (280g) Greek-style yoghurt
• 2 tbsp extra-virgin olive oil
• 1 cup loosely packed fresh mint leaves, torn
• 1 tsp ground sumac
1. Combine the onion and half the lemon juice in a small bowl.
2. Preheat a grill plate over high heat. Prick the aubergines with a fork, and cook, turning occasionally, for 30 minutes or until the skin is charred and the flesh is very tender. Place in a sieve over a large bowl; drain. Cool.
3. Meanwhile, combine the tahini, garlic, yoghurt and remaining lemon juice in a small bowl. Season to taste.
Remove and discard the skin from the aubergine; using two forks, pull apart the flesh into pieces. Spoon the aubergine onto a large
