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  • Banting, Soups & Salads

    Grilled aubergine salad with basil yoghurt dressing

    18 January 2012

    Serves 4

    • 4 medium aubergines, sliced
    • Sea salt
    • 1/3 cup olive oil
    • 2 tbsp cumin seeds
    • 2 tbsp coriander seeds
    • 20g fresh coriander
    • 75g pomegranate seeds
    • ½ red onion, chopped

    For the basil yoghurt dressing

    • 5g fresh basil leaves, torn
    • 1 tbsp tahini
    • 1/3 cup Greek yoghurt
    • 1 small garlic clove, chopped
    • 30ml hot water
    • A squeeze of lemon juice
    • Sea salt and black pepper

    1 Preheat the oven to 180ºC. Place sliced aubergines in a colander and sprinkle with salt; allow to stand for 20 minutes. Pat dry with paper towel.
    2 Place aubergines on a baking tray, drizzle with olive oil and sprinkle with cumin and coriander. Roast for 20–30 minutes. Remove and set aside.
    3 Place eggplant on a serving platter, toss with coriander leaves and pomegranate seeds, drizzle with dressing.
    4 For dressing: Place all ingredients in a bowl, stir well, season and drizzle with olive oil. (Thin dressing down with a little extra hot water if necessary.)

    Words and image: Lose It! magazine

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