Dukkah-Roasted Eggplant Salad with Pomegranate & Walnuts

jshealth-dukkah-roasted-eggplant

As the days get longer and warmer, it feels natural to eat cleaner – filling our plates with light and fresh seasonal foods. This simple salad is the perfect way to start – combining roast eggplant spiced with dukkah, lots of greens and a healthy dose of unsaturated fats from crunchy walnuts. Pomegranate seeds make this salad pop and are full of antioxidants – essential for glowing skin and fighting free radicals in the body! I love to pair this dish with a simply grilled protein or a handful of chickpeas for a more substantial meal.

 

 

Dukkah-Roasted Eggplant Salad with Pomegranate & Walnuts

 

Serves: 2 as a main, 4 as a side

 

Ingredients:

 

  • 2 small eggplants
  • 2-3 big handfuls of rocket leaves
  • ½ cup walnuts
  • A handful of mint leaves
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tbsp dukkah spice
  • ¼ cup pomegranate seeds

 

Dressing:

  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp maple syrup/honey
  • 1 small garlic clove

 

Method:

 

  1. Preheat oven to 180°.
  2. Slice eggplant into rounds (2-3cm in thickness) and then in half again. Arrange on a lined baking tray. Drizzle with olive oil, sea salt and dukkah spice. Roast in oven for 15 minutes.
  3. Remove eggplant from oven and toss. Add walnuts to tray. Return to oven for a further 15-20 minutes, until eggplant is golden.
  4. Meanwhile, whisk all dressing ingredients together and set aside.
  5. Arrange rocket leaves on a large serving board. Add roasted eggplant to the board and scatter pomegranate seeds, roasted walnuts and mint leaves over salad.
  6. Drizzle over dressing and add an extra pinch of dukkah spice.

 

 

Notes:

  • Dukkah is a traditional Egyptian spice mix that can be found in most good supermarkets.
  • To easily remove pomegranate seeds from the fruit; roll the fruit first to loosen the seeds, cut it in half and then hold each half over a bowl, seeds facing down, and tap the skin with a wooden spoon, squeezing a little to release the seeds, until all seeds have been removed.

 

For more easy and nutritious recipes, check out www.jessicasepel.com

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