Roast Eggplant Salad with Tahini Dressing

by

Drop

POSTED Fri, November 29, 2019

Serves

4

Total Time

50 MINS

Calories

282

As beautiful as it is tasty, this gorgeous salad is a meal in itself! With colorful jewel-like pomegranate seeds, fresh mint, and yogurt-tahini dressing. Sprinkle with our Dukkah for an extra spicy crunch.

recipe-image

    INGREDIENTS


  • Eggplant icon
    Eggplant

    3 (about 900 g)sliced

  • Salt icon
    Salt

    as needed

  • Olive oil icon
    Olive oil

    3 tablespoons (about 40.95 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Miso paste icon
    Miso paste

    1 tablespoon (about 18 g)

  • Date syrup icon
    Date syrup

    1 ½ tablespoons (about 33.75 g)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)crushed

  • Tahini icon
    Tahini

    2 tablespoons (about 33 g)

  • Lemon icon
    Lemon

    2 tablespoons (about 22.8 g)juice of

  • Plain yogurt icon
    Plain yogurt

    2 tablespoons (about 30 g)

  • Pomegranate seeds icon
    Pomegranate seeds

    ½ cup (about 88.8 g)

  • Mint icon
    Mint

    50 g (about 2 cups)coarsely chopped

    METHOD


  • 1. Add eggplant to a clean large mixing bowl
  • 2. Sprinkle with salt generously
  • 3. Let rest - 20 min
  • 4. Pre-heat oven - 199°C
  • 5. Rinse
  • 6. Arrange vegetables in large roasting dish
  • 7. Drizzle with olive oil
  • 8. Season with salt & pepper
  • 9. Roast - 20 min, 199°C
  • 10. Add miso paste, date syrup and garlic clove to a clean small bowl
  • 11. Mix briefly
  • 12. Brush vegetables with marinade
  • 13. Bake large roasting dish - 10 min
  • 14. Add tahini, lemon and plain yogurt to a clean small bowl
  • 15. Stir briefly
  • 16. Spoon dressing into large roasting dish
  • 17. Sprinkle with pomegranate seeds
  • 18. Top with mint

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