Recipe: Aubergine, Pepper + Tomato Tapas

Makes 6

Ingredients:

1 aubergine

2 big red peppers

3 vine tomatoes chopped into quarters

Thyme

Basil

1 diced red chilli

salt + pepper

olive oil

alfafa sprouts (optional)

For the dressing:

2tbsp tahini

1/2 lemon juice

pinch salt

1 minced garlic clove

Preheat the oven to 180degrees. Drizzle the tomatoes with olive oil, salt and peppers and put in the oven to roast until they start to brown. Wrap the peppers in foil and put in the oven for a good 45minutes, what you’re looking for is for the peppers to steam enough that the skins peel off easily. Slice the aubergine longways into pieces about 6mm thick.

Once the oven goods are ready, place the aubergine on a grill which you’ve brushed lightly with olive oil and start to assemble! Peel the skins off the roast pepper and cut into slices just a bit smaller than the aubergine, place on top, then add two roasted tomatoes on top again. Sprinkle with salt, pepper, herbs and chilli. Drizzle with olive oil and roast until the aubergines are soft and start to look nice and crispy on the edges (15-20mins)

Meanwhile make the dressing… put all ingredients in a small bowl and whisk until smooth. Taste, season more if required with salt and lemon, be careful this minor adjustments can make a huge difference! Then add a tiny dash of water at a time to make the dressing a little less like a paste. Whisk until you feel it’s a good consistence for use, not too runny, not too thick!

Remove the tapas from the oven, drizzle with sauce and top with sprouts and more fresh herbs.