SPICY EGGPLANT AND TOMATO SALAD
RECIPE TYPE
Vegan
SERVES
Serves 6 to 8
Prep time: 20 min
Total time: 40 min
Ingredients
INGREDIENTS
1 1/2 tsp Longo’s Curry Powder |
1 1/2 tsp Longo’s Ground Cumin |
1 1/2 tsp cornstarch |
1 1/2 tsp chaat masala |
3 medium Asian eggplants (1 1/4lb total), cut into 3/4-inch wedges |
3 tbsp Longo’s Extra Virgin Olive Oil |
1/2 tsp each salt and pepper |
1/2 cup coconut yogurt |
Pinch saffron threads |
12 Longo’s Grape Tomatoes, halved |
2 tbsp Longo’s Pine Nuts |
2 tbsp pomegranate arils |
10 fresh leaves Longo’s Basil, coarsely chopped |
Directions
DIRECTIONS
Stir together curry powder, cumin, cornstarch and chaat masala.
Toss eggplants with spice mix and drizzle with oil, salt and pepper. Toss well to coat evenly. Place eggplant wedges in single layer on parchment-paper-lined baking sheet. Roast in preheated 425°F oven for about 20 minutes or until golden brown and tender. Let cool to room temperature, then refrigerate until cold.
Whisk together yogurt and saffron; set aside.
Place cooled eggplant wedges onto serving platter and sprinkle with tomatoes. Drizzle with yogourt mixture and sprinkle with pine nuts, pomegranate and basil.
Tip:
If chaat masala is not available, substitute 1/2 tsp each ground coriander and garam masala and 1/4 tsp each ground cumin and cayenne.
NUTRITIONAL INFORMATION
Protein 3g | Fibre 5g |
Fat 12g | Sugar 4g |
Carbs 12g | Sodium 280mg |
