As the days get longer and warmer, it feels natural to eat cleaner – filling our plates with light and fresh seasonal foods. This simple salad is the perfect way to start – combining roast eggplant spiced with dukkah, lots of greens and a healthy dose of unsaturated fats from crunchy walnuts. Pomegranate seeds make this salad pop and are full of antioxidants – essential for glowing skin and fighting free radicals in the body! I love to pair this dish with a simply grilled protein or a handful of chickpeas for a more substantial meal.
Dukkah-Roasted Eggplant Salad with Pomegranate & Walnuts
Serves: 2 as a main, 4 as a side
- 2 small eggplants
- 2-3 big handfuls of rocket leaves
- ½ cup walnuts
- A handful of mint leaves
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tbsp dukkah spice
- ¼ cup pomegranate seeds
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tsp maple syrup/honey
- 1 small garlic clove
- Preheat oven to 180°.
- Slice eggplant into rounds (2-3cm in thickness) and then in half again. Arrange on a lined baking tray. Drizzle with olive oil, sea salt and dukkah spice. Roast in oven for 15 minutes.
- Remove eggplant from oven and toss. Add walnuts to tray. Return to oven for a further 15-20 minutes, until eggplant is golden.
- Meanwhile, whisk all dressing ingredients together and set aside.
- Arrange rocket leaves on a large serving board. Add roasted eggplant to the board and scatter pomegranate seeds, roasted walnuts and mint leaves over salad.
- Drizzle over dressing and add an extra pinch of dukkah spice.
- Dukkah is a traditional Egyptian spice mix that can be found in most good supermarkets.
- To easily remove pomegranate seeds from the fruit; roll the fruit first to loosen the seeds, cut it in half and then hold each half over a bowl, seeds facing down, and tap the skin with a wooden spoon, squeezing a little to release the seeds, until all seeds have been removed.
For more easy and nutritious recipes, check out www.jessicasepel.com