Roasted aubergine, tahini, and cucumber salsa open sandwiches
Pre-heat the oven to 210 degrees celsius.
Cut the aubergines in half and slice the flesh so that the aubergine cooks all the way through. Cover them with olive oil and salt and cook until they are soft, this should take about 30-40 minutes.
While the aubergines are cooking, make the tahini sauce and cucumber salsa. To make the tahini sauce, put the tahini in a bowl with the water and whisk it until a smooth paste is formed. Then add the honey, juice of 1/4 lemon, salt and 1 tbsp of olive oil.
Roasted aubergine, tahini, and cucumber salsa open sandwiches
To make the cucumber salsa, peel the skins off the cucumbers and dice them. Put the cucumbers in a bowl with olive oil, salt, and the juice of half a lemon and mix to combine.
Once the aubergines are ready toast your bread and scoop out the insides of the aubergines from the skins. Spread the tahini sauce on the toast, followed by the aubergine, and then the salsa. If you are using chilli, add the chopped chilli at this point on top of the salsa.
Ingredients
3 aubergines
1 heaped tbsp tahini
1 tsp honey
1 tbsp cold water
Juice of 1 lemon
2 tbsp extra virgin olive oil
1 cucumber
1 handful of fresh mint leaves
2 tsp sea salt
2 slices of fresh sourdough toast
