Aubergine and tahini salad

Updated: Feb 18, 2021

Really tasty. My favourite vegan dish and my boyfriend likes it too!

For 2 people as a main or 4 people as a starter

  • 3 aubergines

  • 500 g spinach

  • 3 tablespoons tahini

  • 1 lime

  • 200 g sun dried tomatoes

  • 100 g pine nuts

  • olive oil

  1. Peel the aubergines and slice them into strips of about 5 mm thick.

  2. Place the strips on a baking. Brush them with olive oil on both side. Add salt and pepper.

  3. Bake for 30 minutes on a preheated oven at 210C.

  4. If the sun dried tomatoes are in oil, drain them and cook them in a frying pan for a few minutes to warm up the oil. No need to add olive oil in the pan in that case. Otherwise add olive oil and warm it up before adding the tomatoes.

  5. Add the spinach, let them reduce on low heat for a few minutes and their water evaporate.

  6. Add the lime juice and let it cook for a few minutes. Add the tahini, mix well, let it cook for a few minutes. Add the aubergines and mix everything together. Add salt and pepper to taste.

  7. In another frying pan toast the pine nuts for a few minutes. Mix them to the rest.

  8. Serve it warm or cold.



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