Persian Roasted Eggplant Salad with Tahini Dressing
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
398 kcal
-
Course
Side Dish, Main Course, Salad
-
Cuisine
Persian
Persian Roasted Eggplant Salad with Tahini Dressing
Description
In this salad, eggplants are brushed with olive oil blended with cumin and cinnamon, then roasted until soft and darkened on the skin side, creating tender wedges with deep roasted flavor. Concurrently, quinoa is cooked and mixed with green lentils, seasoned lightly with ground cinnamon, cumin, salt, and pepper, creating a hearty base with a slightly earthy and warm spice note.
The tahini dressing combines plain or dairy-free yogurt with tahini, lemon juice, salt, and pepper to form a smooth, tangy sauce that complements the roasted vegetables and grains. The salad is assembled by layering the lentil-quinoa mixture with the aubergine wedges, drizzled with the dressing, and garnished with pomegranate seeds which add bursts of fruitiness and color, as well as fresh chopped mint for a bright herbal lift.
This dish can serve as a wholesome vegetarian main course or a side salad, providing a balanced combination of protein, fiber, and flavor. The warm spices contribute an aromatic depth typical of Persian cuisine, while the dressing balances richness and acidity.
If leftover rice is available, it can be added to the lentil and quinoa mixture for added texture and to extend the salad. Ensure any rice added is cooled safely and reheated thoroughly before combining.
Ingredients
- 2 eggplant aubergines
- 2 tablespoon olive oil
- 2 teaspoon cumin ground
- 1 teaspoon ground cinnamon
For the Persian Lentils and Quinoa
- ½ cup quinoa uncooked
- 1 15 oz green lentils or brown lentils, (400g
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cumin ground
- salt to taste
- black 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
- ⅛ teaspoon black 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
- Leftover cooked rice can be incorporated into the lentil and quinoa mixture to add texture and volume; ensure the rice is properly cooled and reheated safely before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
