How to Make Tahini Aubergine with Parsley and Pumpkin Seeds

Ingredients

• 1 aubergine, washed, dried, sliced in half lengthways
• ½ tsp coarse sea salt
• 1 tbsp extra-virgin olive oil
• 3 tbsp raw unhulled tahini (no added salt or sugar)
• 2 tbsp raw unsalted pumpkin seeds (toasted if preferred)
• a small bunch of fl at leaf parsley

1. Preheat oven to 180ºC/Gas Mark 4. Line a baking tray with parchment paper or lightly grease with coconut oil.
2. Pat dry the sliced side of each aubergine half with kitchen paper, then lay with the cut side up on the baking tray. Drizzle over olive oil and sprinkle over a little salt.
3. Bake in the oven for 30 minutes, or until the top is browned and the aubergine is cooked and soft all the way through.
4. Transfer to serving plates, drizzle with tahini as preferred and scatter with pumpkin seeds and parsley. Serve as a simple lunch alongside a big salad, or serve as a vegetable side.