Roast Eggplant Salad with Tahini Dressing
Serves
4
Total Time
50mins
Calories
284
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.
- Aubergine
3 (about 900 g)sliced
- Salt
as needed
- Olive oil
3 tablespoons (about 45 ml)
- Salt & pepper
as needed
- Miso paste
1 tablespoon (about 18 g)
- Date syrup
1 ½ tablespoons (about 34 g)
- Garlic clove
2 (about 12 g)crushed
- Tahini
2 tablespoons (about 30 ml)
- Lemon
2 tablespoons (about 23 g)juice of
- Plain yogurt
2 tablespoons (about 29 g)
- Pomegranate seeds
½ cup (about 89 g)
- Mint leaves
50 g (about 100)coarsely chopped
INGREDIENTS
- 1. Add aubergine 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 leaves
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
