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Roasted Eggplant Salad

30 mins

Serves 4

Middle Eastern

Main

A flavourful salad with roasted eggplant and bell pepper, fresh tomatoes, and parsley, dressed with creamy tahini.

Roasted Eggplant Salad

ingridients

  • 2 eggplants, cubed

  •  1 red bell pepper, diced

  •  100g cherry tomatoes, halved

  •  50g fresh parsley, chopped

  •  100ml tahini dressing

Method

  1. Preheat your oven to 200°C/Gas Mark 6

  2. Place your eggplant in a tray with a splash of oil

  3. Roast eggplant until tender.

  4. Combine with bell pepper, tomatoes, and parsley. 

  5. Drizzle with tahini dressing and serve.

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