Roasted Eggplant Salad

Roasted eggplant halves plated with two sauces, fresh cherry tomatoes, and feta cheese. This dish tastes like it came from a Mediterranean restaurant.

The ingredient of Roasted Eggplant Salad

• 1 eggplant
• 1 teaspoon extra virgin olive oil
• salt to taste for eggplant
• black pepper to taste for eggplant
• 1 4 cup plain greek yogurt
• 1 8 teaspoon garlic powder
• 1 dash cayenne
• salt to taste for yogurt
• black pepper to taste for yogurt
• 2 tablespoons tahini
• 2 tablespoons cold water
• 1 2 lemon juiced
• 1 4 teaspoon cumin
• 1 4 teaspoon honey
• salt to taste for tahini
• black pepper to taste for tahini
• 1 4 cup cherry tomatoes halved
• 3 tablespoons crumbled feta cheese
• 1 tablespoon pine nuts toasted
• 4 mint leaves minced
• hot sauce to taste optional

The Instruction of roasted eggplant salad

• preheat the oven to 400u00b0f line a baking sheet with parchment paper
• cut the eggplant in half lengthwise and place cut side up on the prepared baking sheet rub with the olive oil and sprinkle liberally with the salt and black pepper
• roast the eggplant on middle rack of oven until tender 27 30 minutes while eggplant bakes prepare the dressings
• stir together the yogurt garlic powder cayenne salt and pepper in a small bowl set aside
• whisk the tahini water lemon juice cumin and honey together in a small bowl until smooth season with salt and pepper
• check to see that eggplant is done remove from oven or add time as needed
• allow the eggplant to cool slightly to assemble the salad spoon yogurt onto a serving plate then use the back of spoon to spread it into an even layer arrange eggplant halves on top scatter cherry tomatoes over eggplant drizzle the tahini sauce over dish and sprinkle with feta pine nuts mint and hot sauce serve immediately

Nutritions of Roasted Eggplant Salad

@type: nutritioninformation
@type: 310 calories
@type: 38 grams
@type: 15 milligrams
@type: 17 grams
@type: 15 grams
@type: 11 grams
@type: 4 5 grams
@type: 1490 milligrams
@type: 9 grams

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