News
Street Artist Rone's First Book Is Released!
Read all about it – a new book chronicles the prolific Melbourne artist’s two decades on the Australian art scene.
Roast Eggplant with Crunchy Coleslaw and Tahini Dressing
Food
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.
30th April, 2013
This looks delish Lucy! And a perfect dish to make for my vegan friends.
Wow! That looks amazingly delicious! Thanks for sharing!
Oh…I’m so with you on the eggplant, I absolutely love it & I always have it with tahini another thing I can’t get enough of…just so happens I had eggplant, mushroom, silver beet & tahini stack last night…thinking this recipe will be a variation for tonight! Love tasty Tuesday:)x
Dinner sorted for tonight – thanks Lucy!
Yummo I will def try this!
love this house! who are the Cushions by???
whoops wrong post! haha
Yum, this looks delish! I plan to test this out tonight after the success we had with your great green salad at the weekend.
I just made this. Do yourself a favour and make it today.
Ok so my eggplants didn’t look as pretty but the flavor combo was to die for. Onya Luce.
Made this last night and it was delish.
I added a handful of pinenuts and a tablespoon of chia seeds for extra protein and also roasted some sweet potato with the eggplant for a more substantial dinner.
I’ve made a similar eggplant tahini combo recipe before but your dressing blows that one out of the water. Thanks Lucy!
Now I am ready to do my breakfast, after having my breakfast coming again to read further news.
Yum – anyone know which brand that plate comes from?
The roast is really so nice. I like this so much. I am very interested on about it.
I really like what you guys are up too. Such clever work and reporting!
Keep up the wonderful works guys I’ve included you guys to blogroll.
Howdy! Do you use Twitter? I’d like to follow you if that would be ok. I’m undoubtedly enjoying
your blog and look forward to new updates.
Coool :) I will def try this!
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