Roasted Eggplant Salad - Innit

Ingredients

4 Servings

Produce

  • Mint 3 sprigs

  • Aubergine 1

  • Lemon 1

  • Red Chilli 1

  • Fresh Red Tomato 1

Spices

  • Salt 1 tsp

Dairy & Eggs

  • Plain Greek Yogurt 60 g

Pantry

  • Chilli Oil 1 Tbsp

  • Extra Virgin Olive Oil 74 ml

Dry Goods

  • Tahini 30 g

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
    • 4 Tbsp Extra Virgin Olive Oil
    • 1 tsp Salt
    • 1, julienned Fresh Red Tomato
    • 1/2, sliced Red Chilli
  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 chilli oil, lemon zest, & salt. Drizzle with a little extra virgin olive oil if desired!

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

    • 60 g Plain Greek Yogurt
    • 30 g Tahini
    • 1/2, sliced Red Chilli
    • 1, julienned Fresh Red Tomato
    • 3 sprigs Mint
    • 1/4, zested Lemon
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Chilli Oil

Nutrition

  Amount per
serving
Daily value percentage
Calories 310 kcal  
Total Fat 25.0 g 32%
Total Saturated Fat 4.0 g 19%
Unsaturated Fat 21 g  
Cholesterol 0 mg 1%
Sodium 600 mg 25%
Total Carbohydrate 20 g 7%
Fiber Total Dietary 9 g 32%
Sugars Total 11 g  
Protein 5 g 10%
Vitamin C 18 mg 20%
Calcium Ca 125 mg 10%
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By Innit Culinary Team