Yummy Aubergine braai Salad

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FOR THE Aubergine

  • 1/2 c. extra-virgin olive oil
  • 1 tsp. dried oregano 
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 large Aubergine, sliced into 1/4″ rounds
  • 1/4 c. crumbled feta
  • 2 tbsp. freshly chopped parsley
  • Juice of 1/2 lemon


  • 1/3 c. tahini
  • Juice of 1 lemon
  • 2 tbsp. water
  • 1 clove garlic, minced
  • Kosher salt


  1. Make Aubergine: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over Aubergine and season with salt and pepper. 
  2. Grill Aubergine until tender and slightly charred, about 3 minutes per side. 
  3. Top grilled Aubergine with feta and parsley, then squeeze lemon juice over. 
  4. Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency. 
  5. Serve Aubergine warm with tahini dressing.

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