Directions

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  1. Preheat the oven to 200C.
  2. Cut the eggplant and capsicum into big chunks. Season with salt and zaatar. Drizzle olive oil (don’t be stingy!) and toss to coat evenly.
  3. Place in the oven and set the timer for 15 mins.
  4. Cut the cherry tomatoes into half. Toss in some salt, pepper and a little bit of olive oil.
  5. After the 15 mins are up, take out the veggies from the oven and flip them. Add the tomatoes and return the tray to the oven for another 15-20 mins.
  6. Prepare the tahini yogurt sauce: in a hand blender add tahini paste, 2 tbsp cold water, 1/4 tsp salt, 1 tbsp lemon juice, and 1 garlic clove. Blitz together. Add water 1 tsp at a time to bring it to a smooth paste consistency. Add the Greek yogurt and stir to combine. 
  7. Prepare the chickpea mix: drain the chickpeas and add chopped mint and coriander leaves. Add 1 tbsp lemon juice and season with salt.
  8. When the veggies are ready, set aside to cool slightly (should be warm but not piping hot).
  9. Assemble: Spread the tahini yogurt sauce on the base of a deep serving plate. Add the roasted veggies and chickpea mix. Drizzle some olive oil. Sprinkle the pumpkin seeds, sumac and red chilli flakes. 

 

Notes:

  • You can substitute the pumpkin seeds for roasted pine nuts.
  • Pomegranate seeds look very pretty on this too!

 

Recipe inspo: https://www.johngregorysmith.com/portfolio-posts/roasted-aubergine-salad-amba-tahini-yogurt/