This tasty dish goes beautifully with baked salmon or chicken. Eggplants’ high-fibre and polyphenol content helps keep blood-sugar levels in check by slowing down digestion and the absorption of sugar in the body.
Servings
2
Prep time
Cook time
Recipe
GF, V
Ingredients
- 2 eggplants, sliced lengthways
- Sea salt & pepper, to taste
- Juice 1 lemon
- Drizzle olive oil
- 2 tbsp za’atar
- Tahini Dressing
- ½ cup tahini paste
- ⅓ cup warm water
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves garlic
- Salt and pepper, to taste
- Topping
- 2 oranges, peeled & diced
- Small handful fresh mint, finely chopped
- Small handful fresh parsley, finely chopped
- Feta or goat’s cheese, crumbled
Method
- Preheat oven to 200ºC and line a baking tray with baking paper.
- Cut crosses in the flesh of the eggplants.
- Combine the olive oil, garlic and lemon in a small bowl and brush over eggplants, then sprinkle with za’atar. Bake for 50 mins until soft.
- Combine tahini sauce ingredients in a jar and shake to mix well.
- To serve, top eggplants with diced orange, mint, parsley and feta and serve with tahini dressing.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
