Grilled aubergine salad with basil yoghurt dressing

Recipe from: 26 August 2015
lchf,banting,recipes

Ingredients 16
Servings 1
Minutes 10 min + resting time

Ingredients

Serving Change
  • 4
    medium aubergines, sliced
  • sea salt
  • 1/3
    cup
    olive oil
  • 2
    Tbs
    cumin seeds
  • 2
    Tbs
    coriander seeds
  • 20
    g
    fresh coriander
  • 75
    g
    pomegranate seeds
  • 1/2
    red onion, chopped
  • BASIL YOGHURT DRESSING:
  • 5
    g
    fresh basil leaves, torn
  • 1
    Tbs
    tahini
  • 1/3
    cup
    Greek yoghurt
  • 1
    small garlic clove, chopped
  • 30
    ml
    hot water
  • squeeze of lemon juice
  • sea salt and black pepper
 

Method

10 min + resting time
 
Preheat the oven to 180ºC.

Place sliced aubergines in a colander and sprinkle with salt; allow to stand for 20 minutes. Pat dry with paper towel.
Place aubergines on a baking tray, drizzle with olive oil and sprinkle with cumin and coriander. Roast for 20–30 minutes. Remove and set aside.
Place eggplant on a serving platter, toss with coriander leaves and pomegranate seeds, drizzle with dressing.


For dressing

Place all ingredients in a bowl, stir well, season and drizzle with olive oil. (Thin dressing down with a little extra hot water if necessary.)

Words and image:
Lose It! magazine

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