If you’re a fan of Ottolenghi-style Middle-Eastern dishes, you’ll love this super-easy, fresh tasting grilled aubergine and courgette salad with its creamy yoghurt and tahini sauce. This recipe serves four as a side dish but it’s one of those rustic recipe that you can scale up or down quite easily by adding more roasted veg and increasing the amount of dressing. Luckily, Wild Country Organics have a stand at the market in Bury St Edmunds (usually right by HSBC) and I like to make up recipes using their unusual varieties of aubergines but you can use the standard Black Beauty variety. I served this with my venison with ‘dibs rumen sauce and butternut squash pilaf but without the feta.
You will need…
- Aubergines: I used 3 round Italian Rosa Bianca aubergines from Wild Country Organics, Bury market, but you could use the standard Black Beauty variety you find in most supermarkets. Wash and dry them, slice the stem off and cut lengthwise into 1/2cm thick strips.
- 2 medium courgettes, washed, dried and cut on the diagonal into slices 1/2cm thick.
- 2 tablespoons of light olive oil mixed with 1/4 teaspoon sea salt
- 10 cherry tomatoes, quartered and mixed with a dash of extra virgin olive oil, a pinch of sea salt and a teaspoon of red wine vinegar
- Tahini sauce: 2 generous tablespoons of Greek yoghurt, 2 generous teaspoons of tahini paste, a squeeze of lemon juice, a pinch of sea salt, 1/4 teaspoon of ground roasted cumin, 1 teaspoon of garlic paste
- A handful of freshly chopped herbs; chopped mint, coriander, flat leaf parsley or lovage all work well on their own or as a mix
- Lightly coat the aubergine and courgette slices in the seasoned oil and cook on a BBQ or griddle plate until nicely roasted on each side. Arrange the slices of roasted vegetables on a large serving plate.
- Mix the tahini sauce ingredients together thoroughly in a ceramic bowl. Check and adjust the seasoning to your taste. Pour evenly over the vegetable slices.
- Top with the chopped tomatoes and freshly chopped herbs.