Roasted Eggplant Salad with Tahini

10 Ingredients

Number of servings

4

For the dressing

2tablespoons tahini
2tablespoons yoghurt
1 medium lemon, juice and grated zest

For the salad

4 large eggplant, sliced into discs
3tablespoons olive oil
2 cloves garlic, crushed
2 large little gem lettuce
4tablespoons pumpkin seeds
1teaspoons cumin, dried
3tablespoons coriander, fresh, chopped

Description

Garlicky tahini and roasted eggplant make a perfect warm salad everyone will love.

Method

Step 1 of 5

Pre-heat the oven to 160°C/140°C fan-forced. Place the eggplant slices in a large bowl, drizzle with oil and garlic (reserve 1/2 a teaspoon) and mix well.

Step 2 of 5

Divide the eggplant slices between two large baking sheets in a single layer and roast for 20 minutes, flip the slices then roast for a father 15 minutes.

Step 3 of 5

In a non stick pan, toast the pumpkin seeds with the cumin and a drizzle of oil for 2-3 minutes, tossing frequently.

Step 4 of 5

Whisk together the tahini, lemon juice and zest, yoghurt and reserved garlic until smooth. Add a little water if necessary to loosen the dressing.

Step 5 of 5

Arrange the little gem leaves on a large serving platter and top with the roasted eggplant. Scatter the pumpkin seeds and chopped coriander on top, drizzle the dressing over the dish and serve.