Roasted Aubergine with Peppers, Feta, and Tahini Sauce
Ingredients
2 medium aubergines
2 red bell peppers
2 tablespoons olive oil
200 g feta cheese
60 ml tahini
60 ml lemon juice
1 clove garlic, minced
Salt to taste
Pepper to taste
Chopped parsley for garnish
Method
1. Preheat the oven to 200°C (400°F). Cut the aubergines in half lengthwise and score the flesh with a knife.
2. Place both the aubergines and whole red peppers on a baking tray. Drizzle with olive oil, and sprinkle with salt and pepper.
3. Roast the vegetables in the oven for about 25-30 minutes until they are tender and the aubergine is golden brown.
4. While the vegetables are cooking, mix tahini, lemon juice, minced garlic, and a pinch of salt in a bowl. Thin it with a bit of water if needed.
5. Once roasted, remove aubergines and peppers. Top the aubergines with crumbled feta, sliced peppers, and drizzle with the tahini sauce. Garnish with chopped parsley.
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