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.
- Eggplant3sliced
- Saltas needed
- Olive oil3 tablespoons
- Salt & pepperas needed
- Miso paste1 tablespoon
- Date syrup1 ½ tablespoons
- Garlic clove2crushed
- Tahini2 tablespoons
- Lemon2 tablespoonsjuice of
- Plain yogurt2 tablespoons
- Pomegranate seeds90 g
- Mint leaves50 gcoarsely chopped
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
