Ingredients

4 Servings

Produce

  • Aubergine 1

  • Fresh Red Tomato 1

  • Red Chilli 1

  • Mint 3 sprigs

  • Lemon 1

Canned/Bottled Goods

  • Chilli Oil 1 Tbsp

Dairy & Eggs

  • Plain Greek Yogurt 60 g

Spices

  • Salt 1 tsp

Packaged Products

  • Tahini 30 g

Pantry

  • Extra Virgin Olive Oil 74 ml

Preparation

  1. Ingredient Prep

    Preheat oven to 205 C. Prepare ingredients. Drizzle aubergine with oil & salt. Roast at 205 C for 10 minutes.

    • 1 , sliced Aubergine
    • 4 Tbsp Extra Virgin Olive Oil
    • 1 tsp Salt
    • 1 , julienned Fresh Red Tomato
    • 1/2 , sliced Red Chilli

  2. Salad Assembly

    Spread the yogurt onto the base of the plate. Add roasted aubergine & tomato. Drizzle with tahini & add mint to garnish. Top with chilli oil, lemon zest, & salt. Drizzle with a little extra virgin olive oil if desired!

    TIP: Adjust chilli & chilli oil quantities for spice preference.

    • 60 g Plain Greek Yogurt
    • 30 g Tahini
    • 1/2 , sliced Red Chilli
    • 1 , julienned Fresh Red Tomato
    • 3 sprigs Mint
    • 1/4 , zested Lemon
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Chilli Oil

Suggested Meals

Spaghetti Chilli

Garlic

Garlic

Prawns

Sesame Fried

Egg

Paleo Avocado

Pancakes

Cashew Crusted

Avocado

Nutrition

  Amount per
serving		 Daily value percentage
Calories 310 kcal  
Total Fat 25 g 32%
Total Saturated Fat 4 g 19%
Unsaturated Fat 21 g  
Cholesterol 0 mg 1%
Sodium 600 mg 25%
Total Carbohydrate 20 g 7%
Fiber Total Dietary 9 g 32%
Sugars Total 11 g  
Protein 6 g 11%
Vitamin C 17 mg 20%
Calcium Ca 122 mg 10%
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By Innit Culinary Team