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Sabiche salad with feta

Getting cheesy

Prep:

Cook:

Serves:

    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.

    Method
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