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Middle Eastern Aubergine Salad & Tahini Drizzle heart_plus

| 48m start > table | 16m hands on |

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This Middle Eastern Aubergine Salad features smoky roasted aubergine and leeks, all tossed with parsley. A creamy tahini drizzle, made with sesame paste, lemon juice adds a rich, nutty finish to this vibrant, flavorful dish.

Contains: Nuts, Sesame

Why Is This Recipe Healthy? [read more]

6 Vegetables

High Fibre

Contains Healthy Fats

Contains 'Greens'

Nutrition Per Serving [read more]

16g Protein

32%

16g Fibre

53%

36g Carbs

12%

550kcal Cal.

25%

34g Fat

40%

4g Sat. Fat

15%

20g Sugar

69%

0g Salt

73mg Vit. C

183%

6mg Iron

57%

321mg Calcium

43%

188mg Magnesium

65%

0mg Thiamin

0mg Vitamin B6

0μg Vitamin B12

0g Sodium

1805mg Potassium

52%

2mg Zinc

24%

155μg Folate

78%

5mg Niacin equivalent

35%

0mg Riboflavin

406mg Phosphorus

69%

0mg Copper

7μg Selenium

10%

13μg Iodine

663mg Chloride

27%

166mcg Vitamin K1

21mg Vitamin E

0mcg Retinol

1762mcg Carotene

294μg Retinol Equivalent

2mg Niacin

3mg Tryptophan divided by 60

1μg Manganese

20 Biotin

Per Serving Costs (UK Supermarkets)

Aldi UK	£2.46
Asda	£2.57
Lidl	£2.58
Sainsburys	£2.73
Tesco	£2.73
Morrisons	£2.98
Waitrose	£3.24
Co-op	£3.44

Created: 2024-01-01
Last Reviewed: 2025-04-15

Oven Method [switch to air fryer]

1	Preheat the oven to 220°C / Fan 200°C / Gas Mark 7 / 425°F
2	Cut the aubergine into approximately 2cm cubes x Aubergine
3	Cut the courgettes into approximately 2cm cubes grams Courgette
4	Lightly oil a baking tray with a 1/4 of the olive oil and scatter the aubergine and courgettes across it tablespoons Extra Virgin Olive Oil
5	Drizzle over another 1/4 of the olive oil and season with sea salt and black pepper tablespoons Extra Virgin Olive Oil
6	Roast for 15 to 20 mins, until soft and golden - keep an eye - as you may need to give the veg a turn half way through cooking to ensure even cooking
7	Meanwhile - boil the rice according to packet instructions and once cooked drain and set aside grams Brown Rice
8	When the aubergine and courgettes are soft and golden add the almonds to the tray and roast for another 3 to 5 mins, until they are toasted. If you are serving the dish as a cold salad then at this point set them aside to cool to room temperature grams Flaked Almonds
9	Finely slice the leek x Leeks
10	Heat a suitably sized frying pan with a further quarter of the olive oil on a medium heat tablespoons Extra Virgin Olive Oil
11	Add the leek and a pinch of sea salt and cook for 8 to 10 mins, until a deep golden brown. Add a splash of water if it starts to burn
12	Add the drained rice and cook for 1-2 minutes more - until heated through
13	Make the tahini dressing - place the tahini and juice from half the lemon into a small bowl and mix until smooth - add a little water for a thinner consistency if desired x Lemon tablespoons Tahini
14	Halve the olives grams Pitted Green Olives
15	Roughly chop the parsley grams Fresh Flat Leaf Parsley
16	Add the olives and parsley to the aubergine and courgette along with the rice, raisins, leek, rocket and the almonds grams Wild Rocket grams Raisins
17	Add the remainder of the olive oil, the juice from the remaining lemon and a pinch of sea salt and black pepper and toss or stir well to combine
18	Serve on plates with the dressing drizzled over the top and garnish with the remaining almonds

	Aubergine x
	Courgette g
	Extra Virgin Olive Oil tablespoons
	Brown Rice g
	Flaked Almonds g
	Leeks x
	Tahini tablespoons
	Lemon x
	Pitted Green Olives g
	Fresh Flat Leaf Parsley g
	Raisins g
	Wild Rocket g

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