Jordanian Spiced Aubergine and Pomegranate Salad with Tahini
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Ingredients
- 2 aubergines
- 3 tbsp tahini
- 80 g labneh
- 3 tbsp pomegranate seeds
- 1 garlic cloves
- 4 tbsp olive oil
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 265 kcal
- Protein
- 5 g
- Carbohydrate
- 7.5 g
- of which sugars
- 5.7 g
- Fat
- 22.5 g
- of which saturates
- 4.5 g
- Fibre
- 5.3 g
- Salt
- 0.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Slice the aubergines into thick rounds, brush with half the oil and roast for 20-25 minutes, turning once, until golden and soft.
- 2
Whisk the tahini, crushed garlic, lemon juice and remaining oil with enough water to make a pourable sauce.
- 3
Arrange the roasted aubergine on a platter and dot with the labneh.
- 4
Drizzle over the tahini sauce and scatter with the pomegranate seeds to serve.
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