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Roast eggplant with green tahini dressing

Name: Roast eggplant with green tahini dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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; 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

3 ratings

15m

30m

Roast eggplant with green tahini dressing

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by delicious. team

delicious. team

Oct 03, 2015

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

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

Method

1.

Preheat the oven to 200°C.
2.

For the green tahini, whiz all ingredients in a food processor until smooth. Set aside.
3.

Place 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 almonds, mint and parsley leaves, and sumac. Drizzle with green tahini dressing to serve.