Whether you call it eggplant, brinjal, or aubergine this salad is guaranteed to take center stage at your next dinner table. Serve it with some brown rice or quinoa as a complete meal. The flavor combination also works exceptionally well with meat dishes. Quite simple to put together and a feast for the taste buds as well as the eyes.
- Look for brinjals with tight, unblemished skin. Pick it up and give it a gentle squeeze. It should feel heavy for its size and be free of soft spots.
- Salad best served at room temperature.
- 500 g brinjals cut into slices
- 80ml olive oil
- 3 garlic cloves, crushed
- 3 sprigs thyme, chopped
- Salt and Pepper
- Bunch of spinach leaves
- 1 handful flat leaf parsley
- 60ml dried cranberries
- 1 Tbs pumpkin seed
- 60ml tahini
- 30ml olive oil
- 50ml water
- 5 – 10ml honey or maple syrup
- 10ml miso (optional but highly recommended)
- 10ml fresh ginger, minced
- juice of 1 lemon
- salt and pepper
Let’s get started:
- Preheat the oven to 200°C
- Line a baking tray with parchment paper.
- Use a brush and generously spread some olive oil on the paper.
- Combine the olive oil, garlic, and thyme in a small bowl.
- Place the brinjal slices on the tray and brush them with garlic and thyme oil.
- Season with salt and pepper.
- Roast the brinjals in the oven for 15 – 20 minutes until soft and golden brown.
- Remove from the oven and leave to cool.
- Blend all the ingredients until smooth.
- Add some extra water if the dressing is too thick.
- Arrange the spinach leaves on a platter add the roasted brinjals.
- Drizzle with the tahini dressing then garnish with cranberries, pumpkin seeds, and freshly chopped parsley.
Tried this recipe? Please share your experience, variations or results in the comments below!