4 small eggplants (I prefer small eggplants or even the long Lebanese ones – large ones can tend to be a little bitter)
¼ head of red cabbage
¼ head of green cabbage
Handful of flat leaf parsley
3 tablespoons olive oil
1 tablespoon tahini
1 tablespoon lemon juice
Pinch of finely chopped flat leaf parsley
1 small clove of garlic, finely chopped (optional)
Method (SERVES FOUR AS SIDE SALAD)
Preheat your oven to 180 degrees.
Slice your eggplants in half lengthways, and score the flesh deeply in a cris-cross pattern. Place on a roasting tray, and splash generously with olive oil and a sprinkling of salt flakes. Pop in the oven for around 20 minutes, or until golden brown.
For the dressing, add the lemon to the olive oil, then add your tahini. Mix in the parsley and garlic, if using.
Slice your red and green cabbage very finely. Chop your parsley finely too. Throw all this into a mixing bowl. Add half the dressing, and mix well, seasoning with salt if necessary.
Plate up your coleslaw. Take your eggplant out of the oven, and serve hot or warm alongside the coleslaw. Drizzle remaining tahini dressing over the eggplant – make sure you leave enough dressing for the eggplant because this is seriously the BEST FLAVOUR COMBO EVER.
Roast Eggplant with Crunchy Coleslaw and Tahini Dressing. Recipe / food styling – Lucy Feagins, photo – Eve Wilson.
Yummmm golden roasted eggplant. Recipe / food styling – Lucy Feagins, photo – Eve Wilson.
Crunchy Coleslaw ingredients. Recipe / food styling – Lucy Feagins, photo – Eve Wilson.