Aubergine BLT Salad
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 aubergine
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 400°F.
Step 2
In a medium bowl, whisk together the olive oil, maple syrup, tamari, onion powder, garlic powder and smoked paprika.
Step 3
Place the aubergine slices onto a parchment-lined baking tray and brush the mixture evenly over the surface of each piece; turn the slices over and repeat on the other side.
Step 4
Bake the aubergine slices for 30 minutes, turning halfway to ensure even browning.
Step 5
Place the drained, dried chickpeas onto a baking tray, along with the pieces of bread and minced garlic. Drizzle with olive oil, the tablespoon of tamari and toss to combine, ensuring that every piece is evenly coated. Sprinkle with flaky sea salt and place into the oven with the aubergine for the final 20 minutes of cooking.
Step 6
For the dressing, whisk together the tahini, lemon juice, Dijon mustard, maple syrup and then slowly stream in the boiling water until you have a smooth, pourable dressing.
Step 7
To assemble the salad, layer the lettuce leaves with the tomato and aubergine rounds, drizzle over the tahini dressing and scatter with crispy chickpeas and croutons, before serving.
Step 8
Save recipe for the next time?
