This roasted eggplant and potato salad with homemade tahini dressing is a plant-based meal that is sure to satisfy. It's healthy, delicious and super filling! This middle eastern dish is one that you will come back to time and time again. It's vegan, gluten-free, and nut-free! It requires minimal kitchen equipment and time. Make for your family or meal-prep for a busy schedule! Enjoy this blend of roasted and fresh veggies!
Vegan I Gluten Free
Serves: 2
Time: 40 minutes
1 potato, cubed
1 eggplant, sliced thin
1 yellow onion, sliced
2 cloves garlic, crushed
2 tomatoes, sliced
2 tbsp. olive oil
1 tsp. Paprika
1/4 tsp. Salt
1/4 tsp. Pepper
4 large handfuls leafy greens
1 cucumber, sliced
1 fresh tomato, sliced
1 tbsp. sesame seeds
Tahini Dressing
1/4 cup water
2 tbsp. olive oil
1/4 cup tahini
1/2 lemon, juiced
1 clove garlic, minced
1 tbsp. nutritional yeast (optional)
1/2 tsp. dried thyme (optional)
1/8 tsp. salt
Preheat the oven to 375F. Line a baking sheet with a silicone mat or parchment paper.
Prepare the vegetables and spices - tossing in a mixing bowl to evenly coat. Spread in a single layer on the prepared baking sheet.
Roast the veggies 20-25 minutes, until fork tender and golden brown. Rotate the pan half way through cooking.
While the vegetables are roasting prepare the fresh salad ingredients.
To make the tahini dressing - combine all ingredients in a small mixing bowl. Stir well until combined. Adjust consistency with more water to thin or more tahini to thicken. Taste and adjust as desired.
To assemble the salad - divide your fresh leafy greens, roasted vegetables, & fresh toppings evenly between two bowls. Drizzle with your tahini dressing.
Enjoy!
Store leftovers 1 - 2 days in the fridge.
