Roast aubergine tacos

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian

By Donal Skehan

For the burnt tomato salsa

  • 200g/7oz cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 red chilli, chopped
  • 1 jalapeño chilli, chopped
  • 4 garlic cloves
  • 100ml/3½fl oz white wine vinegar
  • salt and freshly ground black pepper

For the roast aubergine tacos

  • 1 aubergine, stem removed and cut into finger shapes
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 garlic cloves, roughly chopped
  • 4 fresh thyme sprigs
  • 150g/5½oz blanched hazelnuts
  • 2 tbsp unsalted butter
  • 250g/9oz halloumi cheese, cut into slices

To serve

  • 200g/7oz natural yoghurt
  • pinch sumac or zatar
  • 6 corn tortillas
  • 2 tbsp chopped fresh flat-leaf parsley leaves
  • 1 lime, cut into wedges
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