Roast Eggplant Salad with Tahini Dressing

by

Fresco

Posted 5 April 2022 (Last updated 14 October 2020)

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.

recipe-image
    Ingredients

  • Eggplant icon
    Eggplant3sliced
  • Salt icon
    Saltas needed
  • Olive oil icon
    Olive oil3 tablespoons
  • Salt & pepper icon
    Salt & pepperas needed
  • Miso paste icon
    Miso paste1 tablespoon
  • Date syrup icon
    Date syrup1 ½ tablespoons
  • Garlic clove icon
    Garlic clove2crushed
  • Tahini icon
    Tahini2 tablespoons
  • Lemon icon
    Lemon2 tablespoonsjuice of
  • Plain yogurt icon
    Plain yogurt2 tablespoons
  • Pomegranate seeds icon
    Pomegranate seeds90 g
  • Mint leaves icon
    Mint leaves50 gcoarsely 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 leaves

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