1. Ingredient Prep

   Preheat oven to 400 F. Prepare ingredients. Drizzle eggplant with oil & salt. Roast at 400 F for 10 minutes.

   • 1 , sliced Globe Eggplant
   • 1/4 cup Extra Virgin Olive Oil
   • 1 tsp Kosher Salt
   • 1 , julienned Red Tomato
   • 1/2 , sliced Red Chili Pepper
2. Salad Assembly

   Allow eggplant to rest for 5 minutes before plating. Spread the yogurt onto the base of the plate. Add roasted eggplant & tomato. Drizzle with tahini & add mint to garnish. Top with chili oil, lemon zest, & salt. Drizzle with a little extra virgin olive oil if desired!

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

   • 1/4 cup Plain Greek Yogurt
   • 2 Tbsp Tahini
   • 1/2 , sliced Red Chili Pepper
   • 1 , julienned Red Tomato
   • 3 sprigs , leaves only Mint
   • 1/4 , zested Lemon
   • 1 Tbsp Extra Virgin Olive Oil
   • 1 Tbsp Chili Oil

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	Amount per serving	Daily value percentage
Calories	310 kcal
Total Fat	25 g	32%
Total Saturated Fat	4 g	19%
Unsaturated Fat	21 g
Low Cholesterol	0 mg	1%
Sodium	590 mg	25%
Total Carbohydrate	19 g	7%
Excellent Source: Fiber	9 g	31%
Sugars Total	10 g
Protein	6 g	11%
Vitamin C	12 mg	15%
Calcium Ca	123 mg	10%

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	Amount per serving	Daily value percentage
Good Source: Iron	2.5 mg	15%
Good Source: Potassium	730 mg	15%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.1 mg	10%
Riboflavin	0.2 mg	10%
Niacin	2.5 mg	15%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.3 mg	20%
Folate (B9)	72 µg	20%
Vitamin B-12	0.1 µg	4%

By Innit Culinary Team