Roasted Eggplant Salad

This Roasted Eggplant Salad brings together the smoky flavor of roasted eggplant with a vibrant mix of Moroccan spices, fresh herbs, and a zesty dressing. A delightful and nutritious vegan lunch option, it celebrates the essence of Moroccan cuisine.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150g, halved
• Cucumber - 1 small, diced
• Red onion - 1/4, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Tahini - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1-inch cubes and place them in a mixing bowl.
3. Drizzle the eggplant with olive oil, cumin, coriander, paprika, salt, and black pepper. Toss well to coat.
4. Spread the seasoned eggplant on a baking sheet lined with parchment paper and roast in the oven for 20 minutes, or until tender and golden brown.
5. While the eggplant is roasting, prepare the salad ingredients. In a large bowl, combine the cherry tomatoes, cucumber, red onion, parsley, and mint.
6. In a small bowl, whisk together the lemon juice and tahini until smooth. Add a little water if needed to achieve a drizzling consistency.
7. Once the eggplant is done, let it cool slightly before adding it to the salad bowl.
8. Drizzle the tahini dressing over the salad and toss gently to combine.
9. Serve the salad warm or at room temperature, garnished with extra herbs if desired.

Nutrition

• Calories: 240
• Protein: 6 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

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

Tags