Baked Eggplant With Za’atar, Orange & Tahini Dressing Recipe

Baked Eggplant with Za’atar, Orange & Tahini dressing Recipe

This tasty dish goes beautifully with baked salmon or chicken. Eggplants’ high-fibre and polyphenol content helps keep blood-sugar levels in check by slowing down digestion and the absorption of sugar in the body.

Baked Eggplant with Za’atar, Orange & Tahini dressing Recipe

By: Lisa Guy

Served as a side or a main, this tasty dish goes beautifully and is packed with good-for-you nutrients for a healthy, happy body.


Servings

2

Prep time

Cook time

Recipe

GF, V


Ingredients

  • 2 eggplants, sliced lengthways
  • Sea salt & pepper, to taste
  • Juice 1 lemon
  • Drizzle olive oil
  • 2 tbsp za’atar
  • Tahini Dressing
  • ½ cup tahini paste
  • ⅓ cup warm water
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 cloves garlic
  • Salt and pepper, to taste
  • Topping
  • 2 oranges, peeled & diced
  • Small handful fresh mint, finely chopped
  • Small handful fresh parsley, finely chopped
  • Feta or goat’s cheese, crumbled

Method


  • Preheat oven to 200ºC and line a baking tray with baking paper.
  • Cut crosses in the flesh of the eggplants.
  • Combine the olive oil, garlic and lemon in a small bowl and brush over eggplants, then sprinkle with za’atar. Bake for 50 mins until soft.
  • Combine tahini sauce ingredients in a jar and shake to mix well.
  • To serve, top eggplants with diced orange, mint, parsley and feta and serve with tahini dressing.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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