Roasted aubergine with tahini sauce, and parsley and capers salsa
Preheat your oven to 220 degrees. Cut the aubergines in half, criss cross the flesh with a knife and once the oven is ready, roast them covered with olive oil and salt for 30-40 minutes, skin down.
While the aubergines are cooking make the tahini sauce. To do this firstly add the tahini to a bowl with the water. Whisk with a fork until the tahini goes smooth, and don't worry if it separates first this is normal, it'll eventually go smooth. Then add the lemon, olive oil, and salt and mix all until combined. You can add more or less water depending on how thick you want the tahini sauce.
Roasted aubergine with tahini sauce, and parsley and capers salsa
Next, make the parsley salsa. Finely chop the parsley and capers and mix them in a bowl together with a squeeze of lemon juice.
Once the aubergines are cooked plate them up with the tahini sauce underneath, and the parsley and caper salsa on top. Drizzle olive oil over everything and enjoy!
Ingredients
Serves 2 as a side
1 aubergine
4 tablespoons of runny tahini
2 tablespoons cold water
Juice of 1/4 lemon
1 tsp olive oil
A generous pinch of sea salt
2 tablespoons of capers
1/2 bunch (about 15g) parsley
