Persian Roasted Eggplant Salad with Tahini Dressing
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
50 mins
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Servings
4
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Calories
398 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Persian
Persian Roasted Eggplant Salad with Tahini Dressing
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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.
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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
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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 Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
55g
(18%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
95mg
(4%)
Potassium
1163mg
(33%)
Fiber
18g
(72%)
Sugar
12g
(24%)
Vitamin A
85IU
(2%)
Vitamin C
9mg
(10%)
Calcium
101mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 95mg | 4% |
| Potassium | 1163mg | 25% |
| Fiber | 18g | 72% |
| Sugar | 12g | 24% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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