Serves: 4-6 | Cooking time: 30 minutes | Difficulty: easy
An easy, sunny summer salad with bold flavours, bright colours and simple ingredients, this will make a delicious side to any grilled or roasted meats or fish or a colourful addition to your Christmas spread.
You can make the spiced yoghurt and roasted eggplant ahead of time so you'll just need to assemble it all on a large plate before serving with a bit of mint scattered on top.
The yoghurt is spiced with our Middle Eastern ADENI blend, which lends it a gorgeous yellowish colour thanks to turmeric and cumin and a lovely spicy touch which pairs really well with the creamy eggplant and toasted walnuts. Beautiful, simple and delicious!
For a vegan version of this recipe simply swap the yoghurt with tahini.
- Adeni spice blend, 1 tbsp
- Extra virgin olive oil, 3 tbsp for the yoghurt and more to drizzle on the eggplant
- Juice of 1/2 lemon
- 3 large eggplants, sliced into 1cm wide round slices
- 3/4 cup natural Greek yoghurt
- 2 tbsp pine nuts
- walnuts, a handful (add more to taste)
- a few sprigs of fresh mint, leaves picked
- 1 garlic clove, crushed
- 50g pomegranate seeds
- Sea salt and freshly ground black pepper
- To make the spiced yoghurt - mix 1 tbsp of Adeni with 3 tbsp hot water in a small bowl and set aside for a few minutes. In a small mixing bowl place the yoghurt, garlic, lemon juice and 3 tbsp extra virgin olive oil. Add the Adeni and hot water and mix well to combine. Sprinkle with a pinch of salt, mix and set aside. You can place this in the fridge while the eggplant is cooking or to serve the next day.
- To make the roasted eggplant - preheat the oven to 200C. Place the eggplant slices on a large baking tray, sprinkle some sea salt and black pepper and brush with olive oil on both sides. Roast in a hot oven for approximately 30 mins (turning the eggplant about half way through so it roasts evenly on both sides). All ovens are different so keep an eye on the eggplant and remove from the oven when it is cooked through and caramelised on both sides. Place aside. You can make this ahead of time and keep in the fridge. Bring to room temperature before serving if you have kept in in the fridge.
- While the eggplant is roasting, toast the pine nuts and walnuts in a small pan, on medium heat, turning frequently with a wooden spoon to ensure they don't burn. Remove from the pan as soon as they are toasted and place aside.
- To serve - scatter the eggplant slices on a large plate, piling them up so they overlap. Drizzle the spiced yoghurt on top, scatter the pine nuts and walnuts and finish with the pomegranate seeds and a quick garnishing of mint leaves. Serve at room temperature.