Smokey Eggplant Dip with Herbed Salad
Updated: May 12, 2020
2 cups Microgreens
1/2 cup Fresh soft herbs, torn (I used a combination of parsley, mint, tarragon and dill but any would do)
1/2 medium Cucumber, chopped into small cubes
8 Cherry/Grape tomatoes
6 Pitted olives (I used black & green), chopped
1/2 tbsp Lemon juice
1/2 tsp Za’tar spice blend
Flake sea salt & Black pepper to taste
Combine all ingredients in a bowl and toss to combine.
Note: greens will begin to wilt as they sit in the lemon juice so you may want to add in the lemon before plating and give it a quick toss.
1 small Eggplant, cut into small cubes
2 cups Caulilini*, slices into florets
1 tbsp Olive Oil
2 tsp Za’tar (sprinkle to dust all vegetables)
Sea Salt & Pepper to taste
Roast at 450F until golden - about 15 minutes.
*You can also use regular cauliflower, broccoli, carrots, peppers or asparagus- pick your favorite vegetables!
2 tbsp Tahini
1 tsp white Miso
2 tsp Smoked paprika
1 tsp Smoked chili flakes
2 tbsp Lemon juice
Sea salt & Pepper to taste
Water as needed to thin
Place all ingredients in a high speed blender and blend until smooth - adjust flavoring as needed.
*To smoke the eggplant: wash & dry your eggplant. Place on directly on your gas stove top and turn on med-high, flipping eggplant as needed until all sides are charred and eggplant appears ‘deflated.’ When cooked through, just scoop the inside flesh into your blender.
Spread the eggplant dip onto the plate. Place herbed salad on top and the roasted veggies over it. To finish off, I sprinkled everything with Dukkah (recipe from Eyes Swoon), which I highly recommend doing!
I paired this dish with a lamb burger, but 2 soft boiled eggs would also work wonderfully. If you’d like to keep it plant based try adding hemp seeds in your herb salad; beluga lentils would also be an amazing way to add a protein boost.