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