Hajar's Eggplant Aubergine Braniya Salad

Discover the vibrant, Mediterranean flavors of Hajar's Eggplant Aubergine Braniya Salad, a delightful fusion of roasted eggplant, juicy cherry tomatoes, and fresh herbs like parsley and mint. This hearty yet refreshing salad is elevated by a creamy tahini-lemon dressing infused with garlic and sumac, delivering a tangy, nutty kick. With pomegranate seeds optionally added for a touch of sweetness and crunch, this dish is perfect as a light meal or a show-stopping side at your next gathering. Quick to prepare and packed with wholesome ingredients, this eggplant salad is not only delicious but also naturally vegan and gluten-free, making it an excellent choice for any occasion. Let the enticing aroma of roasted eggplant and zesty dressing transform your kitchen into a Mediterranean haven!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Eggplant (aubergine)
• 200 grams Cherry tomatoes
• 1 small Red onion
• 30 grams Fresh parsley
• 15 grams Fresh mint
• 2 tablespoons Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Sumac
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 50 grams Pomegranate seeds (optional)

Directions

Step 1

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Cut the eggplants into 2 cm cubes and place them on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon of salt, and toss to coat evenly.

Step 3

Roast the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until the cubes are golden and tender. Remove from the oven and let cool slightly.

Step 4

While the eggplant is roasting, halve the cherry tomatoes, finely dice the red onion, and chop the parsley and mint leaves.

Step 5

In a small bowl, prepare the dressing by whisking together tahini, lemon juice, 1 tablespoon olive oil, minced garlic, sumac, 0.5 teaspoon salt, and ground black pepper. Add a small splash of water if needed to reach a pourable consistency.

Step 6

In a large salad bowl, combine the roasted eggplant, cherry tomatoes, red onion, parsley, and mint. If using, fold in the pomegranate seeds for a pop of sweetness and texture.

Step 7

Drizzle the tahini-lemon dressing over the salad and gently toss everything together to coat evenly.

Step 8

Serve the salad at room temperature or slightly chilled as a refreshing side dish or light meal.

Nutrition Facts

Serving size	(1522.5g)

Amount per serving	% Daily Value*
Calories	970.1

Total Fat 63.8g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2450.4mg	0%
Total Carbohydrate 98.2g	0%
Dietary Fiber 42.4g	0%
Total Sugars 53.2g
Protein 22.4g	0%

Vitamin D 0IU	0%
Calcium 2587.4mg	0%
Iron 10722.3mg	0%
Potassium 3615.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 8.5%

Carbs: 37.2%