Recipe: Baby aubergine and grilled pepper salad - The Jewish Chronicle
Serves 6-8. Serve the same day.
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Ingredients
- 4 medium red peppers
- 1 kg baby aubergines
- 5 tbsp olive oil
- 50g chopped pistachio nuts.
- 225 ml Greek yoghurt
- 1 clove garlic, crushed
- 2 tbsp fresh coriander leaves, chopped
- 1 ½ tbsp chopped, fresh oregano
- 1 teasp ground cumin
- 2 teasp runny honey
- 1 teasp salt
- 15 grinds black pepper
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