Grilled Aubergine Salad

This is a lovely dip-kind of salad that goes extremely well with crispy white bread. We had it with fresh home baked flatbread and some nice greens. The recipe is from a book called New Vegetarian Food ("Kansainvälisiä kasvisherkkuja" in Finnish) by Christine McFadden.

2 aubergines

1 red onion

1,5 dl olive oil

dried chili flakes

cummin seeds

sesame seeds

2 garlic cloves

salt

pepper

30 ml (2 table spoons) lime juice

Yoghurt sauce:

1,5 dl plain yoghurt

good handful of chopped fresh corriander

zest of half a lime

1 garlic clove

salt

pepper

- Slice the aubergine and onion into chuncks. Put into a big bowl.

- Mix the olive oil, chili flakes, cummin seeds, sesame seeds, garlic, salt and pepper. Pour on top of the veggies and stir well. Marinade for at least half an hour.

- While the veggies are marinating, mix yoghurt, fresh corriander, grated lime zest, garlic, salt and pepper. Leave to sit.

- Lay the vegetables on a oven tray and grill both sides approximately 5 minutes or until they are slightly browned. Cool them down for a while.

- Mix the grilled vegetables with the yoghurt sauce and let it sit in room temperature for an hour.

Tip: Don´t slice the red onion or garlic too small before grilling since they burn easily!