![Roasted Aubergine Salad with Tahini Dressing Roasted Aubergine Salad with Tahini Dressing](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/BE7EC92F-2E91-45DA-B82D-5DB40E3EAC72/Derivates/51c77bd3-68b0-4915-a0bd-8b48039e3107.jpg)
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Ingredients
Green Tahini Dressing
- 2 garlic cloves
- 50 g light tahini
- 60 g freshly squeezed lemon juice
- 60 g water
- 20 g fresh flat-leaf parsley, leaves only
- 20 g fresh coriander, leaves only
- ½ tsp ground cumin
- ½ tsp fine sea salt
Aubergine Salad
- 2 aubergines, sliced lengthways (1 cm)
- 2 Tbsp za'atar, mixed with 2 Tbsp olive oil
- 800 g water
- 120 g bulgar wheat
- 100 g fresh spinach leaves
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 120 g tinned chickpeas (drained weight)
- 100 g cherry tomatoes, halved
- 50 g pitted black olives
- 50 g red onion, thinly sliced
- 80 g low fat feta cheese
- 50 g pomegranate seeds
- Nutrition
- per 1 portion
- Calories
- 1192 kJ / 285 kcal
- Protein
- 10.9 g
- Carbohydrates
- 24.8 g
- Fat
- 14.2 g
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