Persian Roasted Eggplant Salad with Tahini Dressing
Roasted eggplant wedges get deliciously caramelised and are perfect on a salad. This method uses less oil, so it's a healthy way to enjoy them. The baked aubergine is perfect with seasoned grains and kale in a salad or as a side dish. Vegan.
Servings: 4
Calories: 398kcal
Cost: $10
Equipment
- Baking sheet
- Bowl
- Pot
- stove
- Oven
Ingredients
- 2 eggplants aubergines
- 2 tablespoon olive oil
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
For the Persian Lentils and Quinoa
- ½ cup quinoa uncooked
- 1 15 oz (400g) green or brown lentils
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- Salt and pepper to taste
For the Tahini Dressing
- 4 tablespoon plain yogurt or dairy free vegan yogurt
- 2 tablespoon tahini
- 2 teaspoon lemon juice
- ⅛ teaspoon salt and pepper
To garnish:
- 2 tablespoon pomegranate seeds
Instructions
- Preheat the oven to 430°F / 220°C.
- Cut the eggplant into wedges. Mix the oil with the cumin and cinnamon, then brush it over the eggplant wedges.
- Place the wedges, skin-side down, onto a baking sheet and roast for 45 minutes or until wedges are soft and darken.
- Meanwhile, prepare the quinoa according to package instructions (about 15 minutes). Toss with the drained lentils then stir in the spices. Season with salt and pepper to taste. Gently reheat in the pan.
- Place the lentil mixture onto a serving dish with the kale and top with the roasted aubergine wedges.
- Meanwhile, for the dressing, whisk all ingredients together. Serve drizzled over the wedges and sprinkled with the pomegranate arils and chopped mint.
Notes
If you have leftover rice, then add it to the lentil/quinoa mix. Ensure the cooked rice is cooled and reheated safely.
Nutrition
Calories: 398kcal | Carbohydrates: 55g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 1163mg | Fiber: 18g | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 6mg