Here is a wonderful light and healthy salad/side dish. We have had this to accompany a barbecue or alongside a roast chicken instead of the usual roast veggies. It is simple and quick to prepare, tastes delicious and looks so beautiful!
Eggplant, Rocket (Arugula) and Pine Nut Salad with Yoghurt and Tahini Dressing
(serves 4 as a side dish)
What you will need:
- 2 eggplants (aubergines)
- 1 1/2 teaspoons Sumac
- 2 tablespoons olive oil
- 1 crushed garlic clove (or 1 teaspoon good quality organic minced garlic)
- Sea salt and cracked pepper
- A few handfuls of baby rocket (arugula)
- 2 tablespoons parsley leaves (I use flat leaf parsley)
- 1/3 cup pine nuts (toasted)
- 1/2 cup greek yoghurt
- 1 tablespoon tahini
- 3 tablespoons water
- Juice of 1/2 lemon (or more if you prefer)
- 1/2 teaspoon sumac
- salt and pepper
How to pull it together:
Slice the eggplants lengthwise about 1 cm (1/4 inch) thick. (I got about 4-5 per eggplant). Sprinkle liberally with some sea salt and let sit for about 10 minutes. You will see the salt will draw out the juices from the eggplant. Wipe the salt and these juices off with a paper towel.
With a sharp knife score the eggplant diagonally.
Mix together the sumac, olive oil, garlic and a little salt and pepper. Brush over the scored eggplant. Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for about 30-40 minutes or until cooked to your liking.
In the meantime, whisk or shake together the ingredients for the dressing.
Once the eggplant is cooked, lay the slices out on your serving platter. Top with rocket (arugula) and parsley and pour the dressing over. Sprinkle with pine nuts and serve!