Roasted aubergine with boiled egg, tahini and herbed salad


1 large aubergine

4 tbsp olive oil

4 eggs, hard-boiled and peeled and sliced

4 small pitas, warmed

4 tbsp Basbas Chilli & Lemon (or more)

Sea salt and freshly ground black pepper

For the tahini sauce:

100g tahini paste

¼ tsp ground cumin

80ml water

½ lemon, juiced

1 small garlic clove, crushed

Sea salt

For the salad:

2 vine ripened tomatoes, chopped

½ cucumber, chopped

2 spring onions, thinly sliced

1tbsp finely chopped flat-leaf parsley

1 tsp finely chopped mint leaves

1tbsp lemon juice

1tbsp olive oil

Sea salt and freshly ground black pepper

  1. Preheat the oven to 220C fan.
  2. Cut the aubergine into 2cm thick slices and place in a large bowl. Mix well with 4 tablespoons of olive oil and season with salt and pepper. Spread out the slices on a large baking tray lined with parchment paper and roast in the oven until golden-brown and tender (approximately 35-40 mins) and set aside.
  3. For the tahini sauce, put the tahini paste, cumin, water, lemon juice, garlic and a pinch of salt in a bowl. Mix well, and add a little more water, if needed, so its consistency is slightly runnier than honey.
  4. To make the chopped salad mix the tomato, cucumber, spring onion, parsley, mint, lemon juice and olive oil in a bowl and season to taste with salt and pepper.
  5. Warm the pitas in the toaster.
  6. To assemble, place the warm pitas on each plate. Spoon a tablespoon of tahini over each and top with the aubergine, egg (don’t forget to season the egg!) and salad. Drizzle more tahini on top and dot with as much Basbas sauce as you like.