Cook: 30 minutes

Serves: 2 -4

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.

Ingredients

Name: Aubergine siniya
Prep time: 15 min
Cook time: 30 min
Yield: 2 -4
Ingredients: For the Seniya: 3 aubergines 8 tbsp tahini paste 240ml cold water 4 tbsp lemon juice 1/2 ts salt For the salad: 40 grams rocket 30g parsley, leaves picked 1 sliced red onion 1 peeled and sliced clementine Seed of ½ pomegranate ½ red chili, sliced 60g chopped hazelnuts 1/4 tsp salt 1 tbsp extra virgin olive oil 1 tbsp lemon juice

For the Seniya:

3 aubergines

8 tbsp tahini paste

240ml cold water

4 tbsp lemon juice

1/2 ts salt

For the salad:

40 grams rocket

30g parsley, leaves picked

1 sliced red onion

1 peeled and sliced clementine

Seed of ½ pomegranate

½ red chili, sliced

60g chopped hazelnuts

1/4 tsp salt

1 tbsp extra virgin olive oil

1 tbsp lemon juice