Mediterranean Eggplant Salad With Yoghurt Dressing
- 4 medium-sized unpeeled cucumbers
- 2-3 long thin eggplant
- ½ tsp unrefined salt
- ¼ tsp red chilli powder
- ¼ tsp dry mango (amchur) powder
- 1 tsp za’atar (optional)
- 1 tbsp pumpkin seeds
- 1 tbsp broken cashew nuts
- 1-2 tsp black sesame seeds, for sprinkling
For the Yogurt Dressing
- ½ cup peanut curd
- 2 tsp crushed garlic
- ⅛ tsp unrefined salt
- 10-12 fresh mint leaves, chopped (optional)
- 1 tsp lemon juice
Slice eggplant, add salt, red chilli powder, raw mango powder, za’atar and mix well. Heat a pan, add the eggplant slices and roast evenly on both the sides, until lightly roasted. Alternatively, you may place the eggplant slices on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C for 20-25 minutes, until they are lightly browned.
For the dressing, mix curd, garlic, salt, mint leaves and lemon juice in a bowl. Cut cucumbers using a spiraliser or a julienne peeler. In a serving bowl, take the cucumber juliennes and roasted eggplant slices. Pour yoghurt dressing over, sprinkle pumpkin seeds, cashew nuts and black sesame seeds. Serve immediately.
You could grate the cucumber instead of making juliennes.