Eggplant Salad with Harissa
This Eggplant Salad is substantial enough to have for the main meal and has big bold flavours.
A great vegetarian option for your next dinner.
A great vegetarian option for your next dinner.
Servings: 6
Calories: 156kcal
Equipment
- Salad Spinner
Ingredients
For the Harissa Eggplant…
- 1 kg eggplant (approximately 4 small or 2 large eggplants)
- 1-2 tbsps Harissa (depending on how spicy you like it)
- ¼ cup olive oil (extra virgin)
For the salad…
- 50 grams baby rocket (arugula) (2 cups tightly packed)
- 500 grams cherry tomatoes (2 small punnets)
- ⅓ cup fresh mint leaves
For the yoghurt dressing…
- 3 tbsps lemon juice (fresh)
- ½ cup Greek yogurt
- ¼ cup fresh mint leaves (chopped)
Instructions
- Preheat your oven to 220°C (425°F). Line a roasting pan with baking paper.
- Wash and trim your eggplants cut into large cubes and then salt.
- Place on your baking tray add the oil and harissa and toss together until the eggplant is well coated.
- Roast the eggplants until they are golden brown, turning half-way through the cooking process (approximately 40 minutes total). Allow the mix to cool slightly when done.
- In the meantime prepare the rest of your ingredients.
- Rinse your rocket (arugula) and either pat dry with a towel or spin dry in a salad spinner. Transfer to a bowl.
- Rinse your cherry tomatoes, pat dry and then cut in half. Add to your bowl.
- Put all your dressing ingredients in a small food processor blender and blitz until smooth.
- Add your cooled eggplant to the bowl with the rocket (arugula) and tomatoes and toss until well combined.
- Arrange in a salad bowl and place the dressing in a small bowl or sauceboat and serve on the side.
Nutrition
Calories: 156kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 672mg | Fiber: 6g | Sugar: 9g | Vitamin A: 926IU | Vitamin C: 29mg | Calcium: 72mg | Iron: 1mg