Roasted Eggplant and Pine Nuts with Tahini Yogurt Dressing

Eggplant SaladI understand eggplant is not for everyone. I know some people don’t like the spongy texture and slightly bitter taste from the skin. But, when it’s cooked right with beautiful spices, you cannot say no to that, like this salad. I’m loving all the spices on the eggplant – sumac, smoked paprika, cumin, fennel seeds and thyme. I think eggplant marries well with marinades or dressings with Middle Eastern and Asian flavours.

Nutritionally, eggplant is low in calories and sodium, and is a great source of dietary fiber, potassium, and B vitamins. Do not peel off the skin because you have all the beautiful antioxidants in that dark purple shiny skin. It is a must you need to top with tahini yogurt dressing and roasted pine nuts. Tahini, made of sesame seeds, contains good amounts of omega-3 and omega-6 fatty acids, which helps the health of your blood vessels and brain. It is also a good source of vitamin B1, iron, copper, magnesium, phosphorous and manganese. Turkish eats it for breakfast, mixed with honey or pomegranate molasses, and spread on bread. Doesn’t it sound delicious? I like making salad dressings, humus, soup, spreads and snacks with it. It is so versatile and you need only a small teaspoon for a punch of flavour. Enjoy x
Eggplant salad1Ingredients

1 eggplant cubed
1 tsp of cumin
1 tsp of fennel seeds
1/2 tsp of sumac
1/2 tsp of smoked paprika
1 tsp of thyme
1 tsp of Himalayan salt
1 tbsp of coconut oil
chopped parsley
a handful of pine nuts

For dressing
1 tsp of tahini paste
1 tbsp of non-dairy yogurt or thick Greek yogurt
1 tsp apple cider vinegar
1/4 tsp of minced garlic
a squeeze of lemon
salt and pepper to taste

Wash and cut the eggplant. Mix all spices, herbs and coconut oil in a large bowl. Add the cubed eggplant into the bowl and gently toss. Place in the oven (180) for 20-30 minutes until golden outside and cooked inside. Take it out of the oven and transfer to a serving plate. Sprinkle chopped parsley and roasted pine nuts. Drizzle with tahini yogurt dressing before serve.

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