Persian Roasted Eggplant Salad with Tahini Dressing

Ingredients

• 2 eggplants (aubergines)
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 cup quinoa (uncooked)
• 1 15 oz (400g) green or brown lentils
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• Salt and pepper (to taste)
• 4 tbsp plain yogurt (or dairy free vegan yogurt)
• 2 tbsp tahini
• 2 tsp lemon juice
• 1/8 tsp salt and pepper
• 2 tbsp pomegranate seeds

Instructions

1. 1

   Preheat the oven to 430°F / 220°C.

2. 2

   Cut the eggplant into wedges. Mix the oil with the cumin and cinnamon, then brush it over the eggplant wedges.

3. 3

   Place the wedges, skin-side down, onto a baking sheet and roast for 45 minutes or until wedges are soft and darken.

4. 4

   Meanwhile, prepare the quinoa according to package instructions (about 15 minutes). Toss with the drained lentils then stir in the spices. Season with salt and pepper to taste. Gently reheat in the pan.

5. 5

   Place the lentil mixture onto a serving dish with the kale and top with the roasted aubergine wedges.

6. 6

   Meanwhile, for the dressing, whisk all ingredients together. Serve drizzled over the wedges and sprinkled with the pomegranate arils and chopped mint.