Roast Eggplant with Crunchy Coleslaw and Tahini Dressing
OK so this isn’t strictly a salad. More of a substantial side dish really… but it’s one of my favourites, especially as the weather cools down – and so stupidly easy, I felt it was a nice way to conclude my Tasty Tuesday contribution this month!
I’ve been eating a lot of eggplant lately. When roasted with a generous splash of olive oil, its velvety texture just feels so decadent. There’s no other vegetable quite like it. And one of my FAVOURITE flavour combinations ever is eggplant and tahini. SO good.
However, eggplant does soak up olive oil like a sponge, making it quite a rich meal. That’s why it pairs so perfectly with this crunchy coleslaw – the tart, lemony tahini dressing cuts the grease in this dish, and balances out the richness of the eggplant.
This really is a satisfying meal in itself, but if you are keen to pair it with protein of some description, try roasting a small rack of lamb in the oven alongside the eggplant. So easy – it only takes 20 minutes.