Eggplant Salad with Pomegranate, Coriander, and Tahini lemon dressing

Eggplant Salad with Pomegranate, Coriander, and Tahini lemon dressing

Ingredients

Salad:

- 2 eggplants

- 3 tbsp miso paste

- 1/3 cup hot water

- 1 pomegranate

- Small bunch of coriander (alternatively mint or basil)

Dressing:

- 1/2 cup natural or coconut yoghurt

- 3 tbsp tahini

- 1 tsp lemon juice

- Salt to taste

Method

1. 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 dressing ingredients and whisk until smooth. Set aside.

5. Lay eggplant on grill or frying pan on medium/high heat. Cook for five minutes each side, until soft and lightly browned.

6. Lay grilled eggplant slices on a platter. Drizzle the dressing over and top with pomegranate seeds and fresh coriander.

7. Season to taste and serve.