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Roast aubergine with amba, green sauce, tahini sauce and chopped salad

Fruit and vegetables

1 green mango, really firm and unripe, peeled and cut into small cubes
1 tbsp finely cjhopped onion
½ garlic clove, finely chopped
1 tsp finely chopped red chilli
pinch fenugreek seeds
pinch ground coriander
1 aubergine, cut into 4cm/1½in thick rounds
2 tbsp fresh coriander, chopped
1 large handful fresh flatleaf parsley
2 green chillies, roughly chopped
1½ garlic cloves
1 lemon, juice only
2 cherry tomatoes, chopped into small chunks
1 baby cucumber, chopped into small chunks
1–2 spring onions, finely sliced
1 lemon, juice only
small handful fresh mint
small handful fresh flatleaf parsley
½ garlic clove
½ lemon, juice only

Tins, packets and jars

100g/3½oz tahini

Cooking ingredients

1 tsp salt, plus extra if needed
2 tsp vegetable oil
½ tsp mustard seeds
pinch ground turmeric
pinch ground cumin
very small pinch cayenne pepper
1–2 tsp brown sugar
1 tbsp white wine vinegar
pinch sea salt flakes
20ml/¾fl oz olive oil
1 tsp red wine vinegar
pinch ground cardamom
2 pinches ground cumin
4 tbsp extra virgin olive oil
2 pinches salt
1 pinch caster sugar
good drizzle extra virgin olive oil
salt and freshly ground black pepper
large pinch salt

Other

four pieces flat bread, such as focaccia or ciabatta
za’atar, for sprinkling

Back to recipe

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