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Roast Eggplant and Almonds Salad

Difficulty

Medium

Ingredients
  • Small brinjals - 5 nos
  • Roast almonds halves (peeled) - 10 g
  • Fresh pomegranate - 10 g
  • Pea shoots - 20 g
  • Hung curd - 45 g
  • Chopped garlic - 3 g
  • Saffron - 10 -12 strands
  • Olive oil - 15 ml
  • Basil leaves - 2 nos
  • Garam masala - 2 g
  • Salt - to taste
  • Chaat masala - 3 g
Preparation
  1. Wash and cut brinjals lengthwise, sprinkle salt, garam masala, olive oil, and bake at 180*c for 10 minutes. Seperately, whisk hung curd in a mixing bowl, add chopped garlic, salt, saffron, olive oil and mix well to make a smooth dressing.
  2. Spread pea shoots on a plate, sprinkle chaat masala and arrange baked aubergine halves on it. Drizzle saffron yogurt dressing on the aubergines and garnish with fresh pomegranate pearls, roast almonds and shredded basil leaves.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.