ISSUE 47 — JUN 2019
Eggplant Salad with Pomegranate, Coriander, and Tahini lemon dressing Ingredients
Method
Salad
1.
¡¡ 2 eggplants ¡¡ 3 tbsp miso paste ¡¡ 1/3 cup hot water ¡¡ 1 pomegranate ¡¡ Small bunch of coriander
(alternatively mint or basil)
Dressing
Slice the eggplant thinly, into 1cm thick slices.
2. Combine
miso paste with hot water and whisk until smooth. Brush eggplant with miso glaze and leave for 10–15 minutes to marinate.
3. Meanwhile,
remove pomegranate seeds by rolling on the table to loosen seeds from pod. Slice in half and tap the skin with a spoon to release the seeds.
4. Combine
Set aside.
¡¡ 1/2 cup natural or
5. Lay
¡¡ 3 tbsp tahini
6. Lay
coconut yoghurt
¡¡ 1 tsp lemon juice ¡¡ Salt to taste
20
dressing ingredients and whisk until smooth.
eggplant on grill or frying pan on medium/high heat. Cook for five minutes each side, until soft and lightly browned. grilled eggplant slices on a platter. Drizzle the dressing over and top with pomegranate seeds and fresh coriander.
7. Season
to taste and serve.
