Aubergine paired with yoghurt, herbs and tahini is a match made in heaven and classic middle eastern way to serve them. This salad is not only beautiful as a sharing dish but really simple and packed with flavour.
2 aubergines, sliced into rounds
1 tsp paprika
1 tsp dried oregano
2 tbsp Tahini
1 lemon, juiced
1 garlic cloved, crushed
150g yoghurt (Greek or plant based)
20g pistachios, roughly chopped
3 tbsp parsley, leaves roughly chopped
Preheat the oven to 190C fan. Arrange the aubergine on a baking tray lined with baking paper. Drizzle with olive oil, salt, pepper and the spices. Roast in the oven for 30 mins until softened and caramelised.
Mix tahini, water, lemon and garlic in bowl. Keep whisking as it becomes smooth and creamy. Season with salt and pepper.
Spread the yoghurt on a plate and arrange the aubergine slices. Drizzle over the tahini and top with pistachios, parsley and a good drizzle of olive oil.