Roasted eggplant salad

Roasted eggplant salad

Eggplant is a fantastic source of fibre and antioxidants. Combined with protein-rich Greek yoghurt and heart-healthy olive oil, this salad is as nutritious as it is delicious. Whether you’re looking for a light lunch or a substantial side dish, this salad is perfect. It’s filling without being heavy, perfect for any meal.


  • 1 eggplant, cut into 1/2 inch cubes
  • 1 teaspoon extra virgin olive oil (for the aubergine)
  • salt (to taste, for the aubergine)
  • black pepper (to taste, for the aubergine)
  • 1/4 cup plain greek yoghurt
  • 1/8 tsp garlic powder
  • 1 dash of cayenne
  • salt (to taste, for the yoghurt)
  • black pepper (to taste, for the yoghurt)
  • 2 tablespoons tahini
  • 2 tablespoons cold water
  • 1/2 lemon, juiced
  • 1/4 tsp cumin
  • 1/4 tsp honey
  • salt (to taste, for the tahini)
  • black pepper (to taste, for the tahini)
  • 1/4 cup cherry tomatoes, halved
  • 3 tablespoons crumbled feta cheese
  • 1 tbsp pine nuts, toasted
  • 4 mint leaves, chopped
  • hot sauce (to taste, optional)

Method of cooking:

Preheat the oven to 200°C (400°F).

Toss the aubergine cubes with olive oil, salt and black pepper.

Spread the eggplant on a baking sheet and roast for about 25-30 minutes, or until tender and golden brown.

In a small bowl, mix the Greek yoghurt with the garlic powder, cayenne, salt and black pepper. Set aside.

Make the tahini dressing:

In another bowl, whisk together the tahini, cold water, lemon juice, cumin, honey, salt and black pepper until smooth.

In a serving bowl, combine the roasted aubergines and cherry tomatoes.

Drizzle with the tahini dressing and toss gently to coat.

Top with dollops of the spiced yoghurt sauce.

Sprinkle with crumbled feta, toasted pine nuts and chopped mint leaves.

For an extra kick, add hot sauce to taste.

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