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Indian-Spiced Eggplant Salad

Yields5 ServingsTotal Time40 mins

Soft, tender eggplant roasted with Indian spices, tossed with salad greens and a cashew sauce

recipe image

 Roasted eggplant
 2 large eggplants, tops cut off, cut into even-sized chunks
 2 Tbsp olive oil
 Salt and pepper
 1 tsp garam masala
 ½ tsp ground cumin
 ½ tsp ground coriander
 ½ tsp cayenne pepper (optional)
 Finely grated zest of ½ lemon
Salad
 3 cups baby spinach
 2 cups arugula
 4 Tbsp pumpkin seeds, dry toasted (no oil) until golden
Dressing
 ½ cup raw cashews
 3 Tbsp water
 2 Tbsp olive or avocado oil
 Salt and pepper
 Juice of ½ lemon
1

Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper

2

In a large bowl (use the salad bowl you will use soon, to reduce the amount of dishes created) combine the eggplant chunks, olive oil, salt, pepper, garam masala, cumin, coriander, cayenne pepper and lemon zest. Make sure the eggplant chunks are evenly coated in oil and spices

3

Spread the eggplant onto your prepared tray and slip into the preheated oven to bake for about 30 minutes or until soft and golden, turning once. Leave to cool

4

In your salad bowl, toss the cooled eggplant, spinach, arugula and pumpkin seeds

5

To make the dressing, place all dressing ingredients into a small food processor or blender and blend until completely smooth

6

Before serving, pour the dressing over the salad and gently toss to combine

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories261
% Daily Value *
Total Fat 20.2g26%
Total Carbohydrate 16.7g7%
Protein 7.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.