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Harissa eggplant salad in a white bowl with minty yoghurt dressing in a sauce boat on the side. Greens and salad tomatoes are on the side.
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5 from 1 vote

Harissa Eggplant Salad with Minty Yoghurt Dressing

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.
Prep Time15 minutes
Cook Time40 minutes
Salting & Standing1 hour
Total Time1 hour 55 minutes
Course: Salad
Cuisine: Tunisian
Keyword: Intermediate
Difficulty: Capable Cooks
Diet: Keto, nut free, Vegetarian,
Servings: 6 as a side
Calories: 156kcal

Equipment

  • Salad Spinner

Ingredients

For the Harissa Eggplant…

  • 1 kilogram eggplants (approximately 4 small or 2 large eggplants, 2.2 pounds)
  • 1-2 tbsps Harissa paste (depending on how spicy you like it)
  • ¼ cup extra virgin olive oil

For the salad…

  • 2 cups baby rocket/arugula, tightly packed (approximately 60 grams, 2.12 ounces)
  • 2 punnets cherry tomatoes (approximately 500 grams, 17.7 ounces)
  • cup fresh mint leaves
  • Sea salt and cracked black pepper

For the yoghurt dressing…

  • 3 tablespoons lemon juice, freshly squeezed
  • ½ cup Greek yogurt (or plant based for vegan)
  • 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.
    1 kilogram eggplants
  • Salt and let stand for 60 minutes to sweat then pat dry.
  • Place on your baking tray add the oil and harissa and toss together until the eggplant is well coated.
    1-2 tbsps Harissa paste, ¼ cup extra virgin olive oil
  • 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.
    2 cups baby rocket/arugula, tightly packed
  • Rinse your cherry tomatoes, pat dry and then cut them in half. Add to your bowl.
    2 punnets cherry tomatoes
  • Put all your dressing ingredients in a small food processor or blender, season and blitz until smooth.
    ⅓ cup fresh mint leaves, 3 tablespoons lemon juice, freshly squeezed, ½ cup Greek yogurt
  • 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