Ingredients
2 Aubergines, sliced3 tsp of Smoked Sea Salt Flakes
Bunch of Red grapes
1 tbsp of olives
1 tbsp of capers
2 tbsp of balsamic vinegar
2 tsp of harissa paste
2 tbsp of olive oil
1 tbsp of chopped mint
150g chickpeas, rinsed & drained
1/2 pomegranate [optional]
Tahini Dressing
1 tbsp of tahini
2 tbsp kefir or natural yogurt
Juice of 1/2 a lemon
Pinch of Cornish Sea Salt crystals
Instructions
- Start by slicing your aubergine so it has a large surface area for roasting. Try a cross hatch pattern into the slices to help them roast evenly. Sprinkle with 2 tsp of Smoked Sea Salt Flakes and leave in a colander or sieve for 30 minutes. This will draw out moisture from the aubergine and reduce the bitterness. It will also make them less mushy when roasted.
- Preheat your oven to 180˚C. Rinse the aubergine under cold running water and pat dry. Then place in a roasting tin with grapes, olives, capers, harissa and chickpeas. Toss all ingredients together to coat with a drizzle of oil and balsamic vinegar and season well with another teaspoon of smoked sea salt.
- Roast for 30 minutes and garnish with fresh herbs. The grapes add a deep scarlet juice when roasted but you could also add half a pomegranate for a burst of colour and balance the smokey aubergine with pops of sweetness.
- For the dressing mix the tahini, kefir and lemon in a bowl and drizzle over the warm roasted salad. Try serving with a herby rack of lamb for a real autumnal treat.
