Roasted Eggplant Salad

These grilled Aubergines also called Eggplant, add a¬†creamy flesh of their plump to complement a lively flavour, specially with ripe Aubergines on a salad ūüôā

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Serves 4                             Preparation 15 minutes   Cooking time 35 minutes

  • 2 medium eggplants
  • 5 Tbsp olive oil
  • 2 garlic cloves, peeled and crushed
  • 2 small romaine lettuce
  • 1 small handful mint leaves
  • Juice of 1 lemon
  • 3 Tbsp¬†plain yogurt
  • 3 Tbsp¬†sunflower seeds
  • 2 Tbsp¬†cumin seeds
  • 1 pinch of salt

Preheat oven to 375¬įF (180 ¬įC). Cut the aubergines – eggplant into slices 1/2 inch (1 cm)¬†thick. Place them in a large bowl and pour the olive oil. Season to taste before adding the crushed garlic. Stir everything and put the eggplant slices on a baking sheet in a single layer. Cook for 30 to 35 minutes, turning halfway.

Meanwhile, heat over medium heat 2 tablespoons olive oil in a pan and add the seeds and salt. Stir occasionally until the seeds begin to pop slightly. Remove from heat and let cool.

Put the yogurt in a bowl with the lemon juice, olive oil and beat with a fork until the mixture is creamy.

Cut the base of each lettuce, wash and dry them. Place the leaves on a large platter and place over the eggplant slices. Pour dressing. Finish by sprinkling the dish with roasted seeds and chopped mint. Serve with a nice, fresh sourdough bread.

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