Oriental Aubergine Salad with Tahini & Pomegranate (V, GF)

Oriental Aubergine Salad with Tahini & Pomegranate (V, GF)

Oh my oh me, look at these beautiful colours! Autumn-foods are supposed to be comforting and hearty, we all fell know as much. Personally, I love stews and soups but during the colder seasons, I also appreciate warm salads that are nutritious yet light. This aubergine dish fits into that description perfectly! Many people don’t seem to be as excited aboute this purple nightshade-fruit as I am and I intend to change that. To me, aubergines are buttery, creamy, scrumptiously delicious and belong in as many meals a possible! Are you ready? Let me convince you that you need this dish in your life: 

 

life on sesame street is pretty healthy

Coming from Asia and East Africa, sesame seeds are derived from a plant called Sesamum indicum. Its compounds show a vast variety of vitamins, minerals and natural oils which are extremely beneficial for our physical and mental health. Though sesame seeds seem to be overlooked often when discussing a healthy balanced diet, they are so easy to incorporate in both savoury and sweet dishes! Even though they aren’t as popular as chia or flax seeds, they contain valuable nutrients including iron, zinc, copper, protein, vitamin E, thiamin, calcium, manganese and magnesium. Only good news about these sesame seeds, eh? Let’s go and whip up some precious tahini! 

 

Prep Time: 10 min

Cooking Time: 25-30 min

Total Time: 35-40 min

Servings: 2 

 

For this recipe you will need:

1 aubergine

1 red onion, chopped

2 cloves of garlic, minced

1 tbsp olive oil

1 tbsp sesame seeds

salt & pepper

seeds of half a pomegranate

1 handfull fresh mint, chopped

1 handfull fresh parsely, chopped

for the tahini dip

2 tbsp tahini

juice of half a lemon

salt and pepper 

 

 

Instructions:

  1. Preheat the oven to 180ºC.
  2. Dice the aubergine into cubes and combine with the red onion and garlic in a bowl. Add in the olive oil, sesame seeds, salt and pepper and roast in the oven for 25-30 minutes. 
  3. In the meantime, prepare the tahini dip by combining all ingredients in a small bowl and stirring it until the consistency is smooth and creamy – two of my favourite words in the context of food!
  4. Once the aubergine is crunchy and cooked, stir in the mint, parsley and pomegranate seeds. Serve along with our beloved tahini dip and soak in the smell, the colour, the aroma – take your time to eat slowly and consciously. ♥

 

   

 

 



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.