Sabiche salad with feta

Serves: 6 Preparation: 30 minutes Cooking: 50 minutes

INGREDIENTS

1 cucumber 3 large firm tomatoes 4 spring onions 3 large aubergines 6 medium eggs at room temperature 100g feta cheese, crumbled Olive oil Juice of 2 lemons Salt and pepper 1 tbsp tahini ½ tsp harissa 100g of spicy mango chutney

METHOD

Cut the cucumber in four lengthwise and remove the seeds; cut in very small cubes.

Halve the tomatoes, remove the seeds and cut into very small pieces.

Cut the spring onions into small slices and mix with the tomatoes and cucumber in a bowl.

Heat your oven to 180°C (fan) and line a large oven tray with baking paper.

Halve the aubergines lengthwise and lay them on the tray and brush generously with olive oil on both sides, adding plenty on the aubergine’s flesh.

Cook on baking paper for 40-50 minutes or until tender and golden brown. Cool.

In the meantime cook the eggs: boil some water in a large saucepan; add the eggs and put a timer for 6 minutes exactly.

Cool and peel the eggs then cut in half. The yellow of the eggs should still be a bit runny but the whites fully cooked.

Season the Israeli salad with 3 tablespoons of olive oil, the lemon juice, salt and pepper and pile onto a large plate or spoon onto individual ones.

Lay the aubergine slices on top of the Israeli salad, drizzle with the tahini and harissa and arrange the eggs on top.

Drizzle with mango chutney and sprinkle with feta cheese. Serve with pita or laffah bread. homecookingbyfabienne.co.uk