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30/01/2022

Smoky Eggplant with Orange Tahini Dressing

Smokey Eggplant with Orange Tahini Dressing
Roasted eggplant wedges on a nutty quinoa salad drizzled with a rich tahini dressing and finished with toasted seeds ticks all the boxes!

Serves:

4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 2 large eggplants
  • sea salt and freshly ground black pepper, to taste
  • extra virgin olive oil, as needed
  • 1 tablespoon dukkah or toasted sesame seeds
  • smoked paprika, for sprinkling
  • continental parsley, for sprinkling
  • TAHINI & ORANGE DRESSING
  • 1/4 cup tahini
  • 1/2 cup fresh orange juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt

Method

  • Roast eggplant at 180°C for 30-40 minutes until soft. Char over a gas flame or on a chargrill pan until skin has blackened. Allow to cool. Split in half, and, keeping the top intact, cut into slices, fanning out onto the plate. Drizzle with Orange Tahini Dressing and serve sprinkled with dukkah, smoked paprika and parsley.
  • ORANGE TAHINI DRESSING Shake all ingredients together, blending with a fork if needed. Use as required. Dressing keeps for up to 2 weeks in the fridge.

Tips

Use hot smoked paprika or add a little chilli powder to the paprika for a chilli kick.

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