Middle Eastern Eggplant Salad With Yogurt And Tahini Sauce

Middle Eastern Eggplant Salad Ingredients

Lettuce 1 bunch chopped coarselyPotato 1 large cut into cubesAubergine 1 large cut into cubesRoti or kubz cut into cubes with scissor 1Pomegranate 1/2 cup

For The Tahini & Yogurt Sauce

Yogurt 1 cupTahini sauce 1/2 cupSaltBlack PepperLemon juice of 1 large lemonMix all well to form the sauce

Method

In an oven proof dish add the cubes of aubergine, potatoes , kubz and drizzle with 4 tablespoons of olive oil and saltNow roast these for 15 min in oven until golden brown in color u and crisp in colorIn the salad dish first add lettuce followed by toasted aubergine , potatoes , kubz and then add the sauce and toss wellTop with pomegranate and lettuce