Eggplant Side Dish or Salad

Try out this super simple eggplant side dish for a healthy and yummy Christmas side. I love making this into a salad and having with a side of fish or chicken.

Eggplant and pomegranate are great sources of antioxidants and polyphenols and tahini is a wonderful source of calcium and healthy fats.

Ingredients:

For the eggplant

2-4 large eggplants (depending on amount of people)

2 tablespoons extra virgin olive oil

¼ bunch fresh parsley (finely chopped)

½ fresh pomegranate (scoop out berries)

sea salt

For the sauce

1 tablespoon unhulled tahini

juice of half a lemon

3-4 tsp of water to create sauce consistency

Method:

1.     Preheat oven to 180 degrees Celsius

2.     Slice eggplant into slices

3.     Sprinkle on a little sea salt and rub into eggplant

4.     Drizzle olive oil over top

5.     Roast for 20-25 minutes until golden

6.     Top with fresh parsley and pomegranate berries

7.     Drizzle over a little tahini dressing 

To make into a salad:

1.     Follow above steps

2.     Slice eggplant into small bite sized pieces

3.     Add 2 cups of rocket to salad bowl

4.     Add another ¼ bunch chopped parsley

5.     Add ½ cup sliced almonds

6.     Drizzle a little more tahini dressing on top