| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | African |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 143 |
| Fat | 9.8g |
| Saturates | 1.4g |
| Protein | 2.4g |
| Carbs | 14.3g |
| Sugars | 7.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFUsing a pair of tongs, place each aubergine directly over a high flame. Turn every 5 minutes until the entire surface is charred. Alternatively, preheat the oven at 250°C, gas mark 9. Prick the aubergines all over with a fork, then place on a baking sheet and roast in the oven for approx. 40 minutes.
Meanwhile, finely chop the tomatoes, capsicum and herbs. Finely grate the garlic.
Once the aubergines are completely soft, remove and discard the charred skin. Place the aubergines in a large mixing bowl and roughly mash the flesh. Add the tomato, capsicum, garlic and herbs and combine. Set aside.
To make the salad dressing, combine the olive oil, lemon juice, tahini paste and vinegar in a small mixing bowl. Season with the salt, pepper and chilli powder. Mix the ingredients until fully combined. Dilute with water, if necessary.
Pour the dressing over the salad mixture, toss all the ingredients until all the vegetables are coated with the dressing. Adjust the seasoning if necessary.
Serve immediately, or chill in the fridge to serve later.
