Roasted Eggplant Salad with Tzatziki and Tomatoes
Ingredients
The roasted vegetables
-
2
medium
eggplants
-
¼
cup
grapeseed or other neutral oil
-
1
teaspoon
kosher salt
-
½
teaspoon
cumin seed
The tzatziki sauce
-
1
medium
cucumber
-
1
cup
plain Greek yogurt
-
1
clove
garlic
-
3
tablespoons
lemon juice
The tomato salad
-
2
cups
cherry tomatoes
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
white balsamic vinegar
-
1
handful
arugula or other greens
-
to taste
pinch
flaky sea salt
Instructions
- Preheat the oven to 450°F and toss eggplants with oil and salt, then roast until golden.
- Grate the cucumber and let it drain over a sieve, saving the juice.
- Mix the drained cucumber with yogurt, garlic, lemon juice, and cumin, then season with salt.
- Combine tomatoes with olive oil, vinegar, and sea salt, and add arugula.
- Layer the yogurt mixture on a platter, add roasted eggplant, and top with the tomato-arugula salad.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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