Roasted Eggplant Salad - Innit

Ingredients

4 Servings

Produce

  • Mint 45 grams

  • Aubergine 1

  • Lemon 1

  • Red Chili 1

  • Red Tomatoes 2

Spices

  • Salt 2 tablespoons

Dairy & Eggs

  • Plain Greek Yogurt 240 grams

Pantry

  • Chilli Oil 2 tablespoons

  • Extra Virgin Olive Oil 175 milliliters

Dry Goods

  • Tahini 60 grams

Preparation

  1. Ingredient Prep

    Preheat oven to 205 C. Prepare ingredients. Drizzle aubergine with oil & salt. Roast at 205 C for 10 minutes.

    • 1, sliced Aubergine
    • 120 milliliters Extra Virgin Olive Oil
    • 2 tablespoons Salt
    • 2, julienned Red Tomatoes
    • 1, sliced Red Chili
  2. Salad Assembly

    Spread the yogurt onto the base of the plate. Add roasted eggplant & tomato. Drizzle with tahini & add mint to garnish. Top with chili oil, lemon zest, & salt. Drizzle with a little extra virgin olive oil if desired!

    TIP: Adjust chili & chili oil quantities for spice preference.

    • 240 grams Plain Greek Yogurt
    • 60 grams Tahini
    • 1, sliced Red Chili
    • 2, julienned Red Tomatoes
    • 45 grams Mint
    • 1, zested Lemon
    • 59 milliliters Extra Virgin Olive Oil
    • 2 tablespoons Chilli Oil

Nutrition

  Amount per
serving
Daily value percentage
Calories 620 kcal  
Total Fat 55.0 g 71%
Total Saturated Fat 9.0 g 45%
Unsaturated Fat 46 g  
Low Cholesterol 10 mg 3%
Sodium 3530 mg 150%
Total Carbohydrate 25 g 9%
Good Source: Fiber 10 g 35%
Sugars Total 14 g  
Protein 8 g 16%
Good Source: Vitamin C 22 mg 25%
Good Source: Calcium 261 mg 20%
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By Innit Culinary Team