Roasted Eggplant Salad

Roasted Eggplant Salad is a flavorful Lebanese dish featuring tender, smoky eggplant paired with fresh herbs and a zesty dressing. This healthy salad is perfect for a light lunch or as a side dish, offering a delightful medley of textures and tastes.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Tahini - 1 tablespoon
• Fresh parsley - 1/4 cup, chopped
• Fresh mint - 2 tablespoons, chopped
• Tomato - 1 medium, diced
• Red onion - 1/4 small, finely chopped
• Pine nuts - 2 tablespoons, toasted

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into cubes (about 2 cm) and place them in a bowl.
3. Add olive oil, salt, black pepper, and minced garlic to the eggplant cubes, and toss until well coated.
4. Spread the eggplant evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and tender.
5. While the eggplant is roasting, prepare the dressing by whisking together lemon juice, tahini, and a pinch of salt in a small bowl.
6. In a large mixing bowl, combine the roasted eggplant, chopped parsley, chopped mint, diced tomato, and finely chopped red onion.
7. Drizzle the tahini dressing over the salad and toss gently to combine.
8. Top with toasted pine nuts before serving.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and fresh herbs.
• High in fiber, promoting digestive health.

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