Roasted Eggplant Salad - Innit

Ingredients

4 Servings

Produce

  • Lemon 1

  • Eggplant 1

  • Red Tomatoes 2

  • Mint 1/2 cup

  • Red Chili Pepper 1

Spices

  • Kosher Salt 2 tablespoons

Dairy & Eggs

  • Plain Greek Yogurt 1 cup

Pantry

  • Chili Oil 2 tablespoons

  • Extra Virgin Olive Oil 3/4 cup

Dry Goods

  • Tahini 1/4 cup

Preparation

  1. Ingredient Prep

    Preheat oven to 400 F. Prepare ingredients. Drizzle eggplant with oil & salt. Roast at 400 F for 10 minutes.

    • 1, sliced Eggplant
    • 1/2 cup Extra Virgin Olive Oil
    • 2 tablespoons Kosher Salt
    • 2, julienned Red Tomatoes
    • 1, sliced Red Chili Pepper
  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.

    • 1 cup Plain Greek Yogurt
    • 1/4 cup Tahini
    • 1, sliced Red Chili Pepper
    • 2, julienned Red Tomatoes
    • 1/2 cup Mint
    • 1, zested Lemon
    • 1/4 cup Extra Virgin Olive Oil
    • 2 tablespoons Chili Oil

Nutrition

  Amount per
serving
Daily value percentage
Calories 630 kcal  
Total Fat 57.0 g 73%
Total Saturated Fat 9.0 g 46%
Unsaturated Fat 48 g  
Low Cholesterol 10 mg 3%
Sodium 3530 mg 150%
Total Carbohydrate 26 g 10%
Excellent Source: Fiber 10 g 37%
Sugars Total 14 g  
Protein 9 g 17%
Good Source: Vitamin C 23 mg 25%
Good Source: Calcium 285 mg 20%
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By Innit Culinary Team