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Eggplant and Pomegranate Salad w/ Yoghurt Dressing




  • 200g mixed lettuce leaves (approximately 1 store bought bag)

  • 1 eggplant

  • 1/2 bunch of mint (removed from stems)

  • 1 pomegranate


  • ½ cup hazelnuts chopped

  • ¼ cup sesame seeds

  • 1tbspn coriander

  • 1 tbspn cumin

  • Pinch of salt and pepper (roast)


  • 4 tbspn Greek yoghurt (you could substitute this for plain coconut yoghurt)

  • Half a lemon, juiced

  • 1 small clove of garlic (crushed)

  • ½ tspn honey

*Olive oil to drizzle


  • Pre-heat oven to 180 degrees (celcius) and line a baking tray with parchment paper

  • Chop the eggplant into circles and generously sprinkle with salt and olive oil. Bake for 20-30minutes until golden brown

  • Arrange lettuce and mint on a large serving dish

  • Remove the seeds from the pomegranate and sprinkle them over the salad, this YouTube video shows you the EASIEST way to do it (otherwise it can be a very timely ordeal)

  • Place the dukka ingredients into a hot pan and gently toast until golden brown (keep a CLOSE eye on these, they burn in a second!)

  • Place all dressing ingredients into a bowl and mix (if you want it a little runnier I usually add a touch of water)

  • Remove the eggplant from the oven and allow to cool for 5-10 minutes (this will stop the lettuce from wilting)

  • Spread the eggplant evenly over the salad and top with dressing, dukka and a hearty sprinkle of laarve!


Serves 4


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