Roast Eggplant Salad with Tahini Dressing
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- Total Time
- 50mins
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- Serves
- 4
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- 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 updated Oct 14, 2020
Ingredients
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- Eggplant
- 3
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- Salt
- as needed
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- Olive oil
- 3 tablespoons
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- Salt & pepper
- as needed
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- Miso paste
- 1 tablespoon
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- Date syrup
- 1 ½ tablespoons
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- Garlic clove
- 2
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- Tahini
- 2 tablespoons
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- Lemon
- 2 tablespoons
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- Plain yogurt
- 2 tablespoons
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- Pomegranate seeds
- 90 g
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- Mint leaves
- 50 g
Tools
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Oven
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Pastry brush
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Small bowl
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Large roasting dish
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-
Large mixing bowl
Step preview
- Add eggplant to a clean large mixing bowl
- Sprinkle with salt generously
- Let rest - 20 min
- Pre-heat oven - 199°C
- Rinse
- Arrange vegetables in large roasting dish
- Drizzle with olive oil
- Season with salt & pepper
- Roast - 20 min, 199°C
- Add miso paste, date syrup and garlic clove to a clean small bowl
- Mix briefly
- Brush vegetables with marinade
- Bake large roasting dish - 10 min
- Add tahini, lemon and plain yogurt to a clean small bowl
- Stir briefly
- Spoon dressing into large roasting dish
- Sprinkle with pomegranate seeds
- Top with mint leaves