Roasted Eggplant w/Lemon Tahini Dressing + Herb Salad

Name: Roasted Eggplant w/Lemon Tahini Dressing + Herb Salad
Ingredients: 5 sprigs each basil, parsley, and mint, leaves picked and roughly torn and combined; 5 sprigs each basil, parsley, and mint, leaves picked and roughly torn and combined; 5 sprigs each basil, parsley, and mint, leaves picked and roughly torn and combined; 1 cup [200 g] rehydrated bulgur, crisped; 5 sprigs each basil, parsley, and mint, leaves picked and roughly torn and combined; Salt; ½ cup [125 ml] Lemon Tahini Dressing; Olive oil; 2 to 4 eggplant (about 2 lb [900 g] total) cut lengthwise into halves or quarters

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

2 to 4 eggplant (about 2 lb [900 g] total) cut lengthwise into halves or quarters
Ol

Salad
Side dish
Garnish
Vegetarian

Method

Preheat the oven to 400°F [200°C]. Coat the eggplant liberally with olive oil and sprinkle with salt. Roast, cut-side down, until the eggplant flesh is golden brown, about 25