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Tahini Eggplant Salad

by noshnosh (follow)
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I'll admit, I have become slightly addicted to this simultaneously creamy, spicy and all-round delicious salad.

Aside from its undeniably sensational taste, it can also be paired with anything and everything! Think chicken, meat, fish, chickpeas, the highlight in a mixed salad... The list goes on!

I hope you enjoy as much as I do!

Preparation Time: 5 minutes
Cooking Time: 1 hour
Makes: 4 servings

1 eggplant, quartered and sliced into 1 cm pieces
olive oil
1 tbsp lemon juice
1 tbsp tahini
2 tsp chilli flakes (or to taste)

Preheat oven to 180C.
In a small bowl, mix together the lemon juice tahini and chilli flakes and until a consistent paste is formed.

Scatter the eggplant pieces over a lined baking tray, and drizzle generously with olive oil.

Place the chopped eggplant in the oven, and cook some about an hour (depending on your oven's power), checking at 30 minutes or so to turn over. The eggplant is cooked when becomes browned and soft in the middle.

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This seems to have one step missing: the dressing needs to go on the eggplant.
Nice flavours though, will try!
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