This recipe is a vibrant fusion of Middle Eastern, Argentinian and Indian influences to create an aubergine salad with golden Tahini and Chimichurri salsa. While Tahini or finely ground paste of husked and roasted sesame seeds is a very basic ingredient and flavouring of Middle Eastern foods, Chimichurri is a popular uncooked green or red sauce that originated in Argentina and Uruguay.
There are four key aspects to creating this Golden Aubergine Salad and I have divided them into easy steps to follow.
Radhika Howarth [@RadikalKitchen] is a food consultant, nutritionist, digital content creator and a flavour enthusiast. In this ‘iGlobal’ column, she shares special treats from Radikal Kitchen – which stands for flavours without borders; her journey exploring, enjoying and experimenting with flavours and foods from around the world.
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