Appetizer Vegetarian | Dairy-free | Gluten Free | Uncategorized

Roast eggplant with green tahini dressing

March 4, 2019

Eggplant and tahini always play well together, and this fresh fibre-loaded salad by Yoni Kalfus is no exception. A lovely low-calorie dish.

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Serves 4

2 eggplants, cut into wedges, flesh lightly scored
2 tsp mild paprika
1 tsp ground coriander
1/2 tsp ground cumin
1/4 cup (60ml) olive oil
400g can chickpeas, rinsed, drained
250g punnet cherry tomatoes, halved
1/3 cup (35g) flaked almonds, toasted
Mint leaves, flat-leaf parsley leaves and lemon wedges, to serve

Green Tahini Dressing
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves
1/2 cup (140g) tahini
1 tbs olive oil
1/2 cup (125ml) lemon juice
1 garlic clove, chopped

Preheat the oven to 200°C.

2. For the green tahini, whiz all ingredients in a food processor until smooth. Set aside.

3. Place the eggplant in a bowl, add the spices and oil, and toss to combine. Season with salt. Place in a single layer on a baking paper-lined baking tray with chickpeas and roast for 30 minutes or until tender and golden. Add tomatoes for the final 5 minutes of cooking. Cool slightly.

4. Arrange the eggplant, chickpeas and tomatoes on a platter.
Top with the almonds, mint, parsley leaves, and sumac.
Drizzle with green tahini dressing to serve.