Fairlady

Veg it up!

SMOKEY AUBERGINE SALAD WITH TAHINI

SERVES 8 AS A SIDE DISH PREP + COOKING TIME: 45 MINUTES

This recipe is perfect for a picnic. Transport the eggplant salad and yoghurt sauce separately; assemble the salad just before serving.

 1 small (100g) red onion, halved and sliced very thinly
 2 tbsp lemon juice
 5 medium aubergines (1.5kg)
 1½ tbsp tahini
 2 cloves garlic, crushed
 1 cup (280g) Greek-style yoghurt
 2 tbsp extra-virgin olive oil
 1 cup loosely packed fresh mint leaves, torn
 1 tsp ground sumac

1. Combine the onion and half the lemon juice in a small bowl.

2. Preheat a grill plate over high heat. Prick the aubergines with a fork, and cook, turning occasionally, for 30 minutes or until the skin is charred and the flesh is very tender. Place in a sieve over a large bowl; drain. Cool.

3. Meanwhile, combine the tahini, garlic, yoghurt and remaining lemon juice in a small bowl. Season to taste.

Remove and discard the skin from the aubergine; using two forks, pull apart the flesh into pieces. Spoon the aubergine onto a large

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