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Roasted aubergine with tahini dressing

Delicious on its own with some pitta bread for lunch or part of a larger meal


Serves 4

2 medium sized aubergine
1 large clove garlic chopped
1 tablespoon tahini
1 tablespoon natural yoghurt
3 tablespoons olive oil plus some for roasting
Sea salt & coase ground pepper

Preheat oven to 200°C

Slice the aubergines into ½ cm rounds. Place flat on a large baking tray. Season and drip olive oil on them, put in the oven for 30 minutes, turning then half way.

Approximate cost £1.80