Roasted Eggplant and Zucchini Salad with Tamarind Sauce
This has to be one of the easiest and tastiest salads you’ll make, and it’s a great one to make ahead of time as the flavours mellow in the dressing.
Ingredients
2 eggplants
Olive oil
4 medium zucchini
3 Tbsp Jenny's tamarind sauce
1 Tbsp maple syrup (or use honey)
A good handful of mint, coriander, or parsley leaves, roughly chopped
Greek-style yoghurt, to serve
Method
Preheat the oven to 200°C. Line two trays with baking paper.
Cut the eggplant into 1cm slices and brush with a little oil. Cut the zucchini in chunks and toss with a little oil. Put the eggplant and zucchini on separate trays and season with salt and pepper.
Cook until tender, approximately 25-30 minutes.
In a large bowl, combine 2 tablespoons of olive oil with the maple syrup and the tamarind sauce. Season to taste. When the vegetables are cooked, add them to the bowl while still warm to soak up the flavours. If you have time, allow the veges to sit in the dressing for 15 minutes before serving. Just before serving, toss through the herbs and transfer to a platter smeared with the thick Greek-style yoghurt.