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Roast aubergine tacos

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This vegetarian main course makes a fantastic shared meal for two and is served with a spicy salsa.

Ingredients

For the burnt tomato salsa

For the roast aubergine tacos

To serve

  • 200g/7oz natural yoghurt
  • pinch sumac or zatar
  • 6 corn tortillas
  • 2 tbsp chopped fresh flat-leaf parsley leaves
  • 1 lime, cut into wedges