Ingredients

4 Servings

Produce

  • Lemon 1

  • Globe Eggplant 1

  • Red Tomato 1

  • Mint 3 sprigs

  • Red Chili 1

Canned/Bottled Goods

  • Chili Oil 1 Tbsp

Dairy & Eggs

  • Plain Greek Yogurt 1/4 cup

Spices

  • Kosher Salt 1 tsp

Dry Goods

  • Tahini 2 Tbsp

Pantry

  • Extra Virgin Olive Oil 1/3 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 Globe Eggplant
    • 1/4 cup Extra Virgin Olive Oil
    • 1 tsp Kosher Salt
    • 1, julienned Red Tomato
    • 1/2, sliced Red Chili
  2. Salad Assembly

    Allow eggplant to rest for 5 minutes before plating. 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.

    • 1/4 cup Plain Greek Yogurt
    • 2 Tbsp Tahini
    • 1/2, sliced Red Chili
    • 1, julienned Red Tomato
    • 3 sprigs, leaves only Mint
    • 1/4, zested Lemon
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Chili Oil

Nutrition

  Amount per
serving
Daily value percentage
Calories 310 kcal  
Total Fat 25 g 32%
Total Saturated Fat 4 g 19%
Unsaturated Fat 21 g  
Low Cholesterol 0 mg 1%
Sodium 600 mg 25%
Total Carbohydrate 20 g 7%
Excellent Source: Fiber 9 g 32%
Sugars Total 11 g  
Protein 5 g 10%
Good Source: Vitamin C 18 mg 20%
Calcium Ca 130 mg 10%
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By Innit Culinary Team