PRE 
SERVES 
Siniya is traditionally made with minced lamb, covered in tahini sauce, grilled and topped with parsley. This veggie version swaps in smoky, grilled aubergine and is topped with a colourful salad.
- For the siniya: blacken the aubergine over a gas burner for 5 minutes each side until the skin start to blister and the aubergine is soft. (If you do not have a gas hob, you can do this under a hot grill – keep turning it until it is all blackened.)
- When the aubergines are cool, peel the skin off carefully, and place them in a heat resistant serving dish.
- Heat your oven to 200°C.
- In a bowl mix the tahini paste, water, lemon juice and salt to a smooth paste - if too runny add more tahini paste, and if too thick, add water. It should be the consistency of yoghurt.
- Pour the tahini on top of the aubergine and place in the oven for 10 minutes until the tahini has a crust on top and is starting to turn a golden colour.
- For the salad: mix all the ingredient in a bowl.
- Serve hot with the salad placed on top.
