Roasted Eggplant with Mediterranean salad
This recipe combines the smoky flavor of roasted eggplant with the vibrant Mediterranean Salad and creamy Lemon-Tahini Dressing. It's a flavorful and wholesome dish that brings together a variety of textures and tastes. Enjoy the combination of the tender roasted eggplant, crisp salad greens, juicy cherry tomatoes, tangy feta cheese, and the zesty dressing.
Ingredients:
For the Roasted Eggplant:
1 large eggplant
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
For the Mediterranean Salad:
4 cups mixed salad greens
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted
1/4 cup crumbled feta cheese
For the Lemon-Tahini Dressing:
3 tablespoons tahini
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
Water (as needed to thin out the dressing)
Optional toppings:
Fresh herbs (such as parsley or mint)
Toasted pine nuts or slivered almonds
Instructions:
Preheat your oven to 400°F (200°C).
Slice the eggplant into rounds, approximately 1/2 inch thick.
Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle olive oil over the slices, and sprinkle with dried oregano, salt, and pepper. Make sure both sides of the eggplant are coated with the oil and seasonings.
Roast the eggplant slices in the preheated oven for about 20-25 minutes, or until they are tender and golden brown. Flip them halfway through the cooking time to ensure even browning.
While the eggplant is roasting, prepare the Mediterranean Salad. In a large salad bowl, combine the mixed salad greens, cucumber slices, cherry tomatoes, red onion slices, Kalamata olives, and crumbled feta cheese.
In a small mixing bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper. If the dressing is too thick, gradually add a little water at a time until you achieve your desired consistency.
Once the eggplant slices are done roasting, allow them to cool slightly before serving.
Arrange the roasted eggplant slices on a serving platter, alongside the Mediterranean Salad.
Drizzle the Lemon-Tahini Dressing over the salad and roasted eggplant. Toss the salad gently to coat all the ingredients with the dressing.
Garnish the salad with fresh herbs and toasted pine nuts or slivered almonds, if desired.
Serve and enjoy your new delicious plant-based meal!
