Roast Eggplant Salad with Tahini Dressing

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    282
based on 2 ratings

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 updated Jul 5, 2018

Ingredients

  • Eggplant icon
    Eggplant
    900g
  • Salt icon
    Salt
    as needed
  • Olive oil icon
    Olive oil
    3 tbsp
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Miso paste icon
    Miso paste
    18g
  • Date syrup icon
    Date syrup
    33g
  • Garlic clove icon
    Garlic clove
    12g
  • Tahini icon
    Tahini
    33g
  • Lemon icon
    Lemon
    22g
  • Plain yogurt icon
    Plain yogurt
    30g
  • Pomegranate seeds icon
    Pomegranate seeds
    ½ cup
  • Mint icon
    Mint
    2 cups

Tools

  • kCook icon Pastry brush
  • kCook icon Small bowl
  • kCook icon Large roasting dish
  • kCook icon Small bowl
  • kCook icon Large mixing bowl

Step preview

  1. Get a clean large mixing bowl
  2. Add sliced eggplant
  3. Sprinkle with salt generously
  4. Let rest for 20min
  5. Pre-heat
  6. Rinse
  7. Arrange vegetables in large roasting dish
  8. Drizzle with olive oil
  9. Season with salt & pepper
  10. Roast for 20min
  11. Get a clean small bowl
  12. Add miso paste
  13. Add date syrup
  14. Add crushed garlic clove
  15. Mix briefly
  16. Brush vegetables with marinade
  17. Bake vegetables for 10min
  18. Get a clean small bowl
  19. Add tahini
  20. Add juice of lemon
  21. Add plain yogurt
  22. Stir briefly
  23. Spoon dressing into vegetables
  24. Sprinkle with pomegranate seeds
  25. Top with coarsely chopped mint
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