Grilled Eggplant And Spinach Salad With Vegan Yoghurt Recipe

About this recipe

A vibrant and hearty vegan salad featuring grilled eggplant, fresh spinach, and a creamy plant-based yoghurt dressing, perfect for a satisfying dinner.

Ingredients

• 14 g On1Y Basil Leaves
• 50 g Rocket Leaves (Arugula)
• 500 g Organically Grown Small Brinjal
• 200 g Cherry Tomatoes
• 100 g Garlic - Single Clove
• 175 g Lemon - Imported
• 200 g Livyor Raw Sunflower Seeds
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 100 g Chukde Red Chilli Whole
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Cut the eggplant into slices about 1/2 inch thick.
2. 2. Grill the eggplant slices until slightly charred on both sides, then transfer them to a bowl and cover with cling film to steam. If working in batches, ensure the bowl is covered each time.
3. 3. Roughly chop the basil leaves and add them to the bowl along with the avocado oil, halved cherry tomatoes, and rocket leaves.
4. 4. In a small bowl, peel and mash the garlic with 1/2 tsp of salt, then whisk it into the lemon juice. Add this mixture to the bowl with the eggplant and vegetables.
5. 5. Heat a frying pan over medium heat without any oil and toast the sunflower seeds until they just begin to color. Add them to the salad bowl.
6. 6. Toss everything together gently to combine, squeeze the juice of the lemon over the salad, and mix well.
7. 7. Serve immediately with crusty vegan bread or as a standalone dish.