Grilled Eggplant Salad with Tahini Dressing

Ingredients makes 6 servings

• Marinade:
• 2 tbsp extra virgin olive oil or ghee (30 ml)
• 1 clove garlic, micned
• ¹/₂ tsp dried Italian herbs
• Dressing:
• 6 tbsp tahini sesame paste (96 g/ 3.4 oz)
• 2 tsp lemon juice
• 2 tsp Erythritol or Swerve
• water as required
• Optional: salt and pepper if required
• Salad:
• 1 large or 2 medium eggplants (550 g/ 1.2 lb)
• 250 g roasted red peppers, drained (8.8 oz)
• 2 cups kale, sliced (100 g/ 3.5 oz)
• 2 tbsp chopped parsley

Instructions

1. Mix all of the ingredients to make the dressing and set aside.

2. Combine the marinade ingredients into a small bowl and place a grill pan over high heat.

3. Using a mandolin or sharp knife, thinly slice the eggplant.

4. Lay the slices out and brush with the marinade before placing then in the grill pan to cook.

5. Keep a close eye on them as they will burn very easily. Repeat with all of the slices until the eggplant is cooked. Remove the eggplant onto a plate and sit to one side.

6. Place the chopped kale into the hot pan and toss in the residual heat until wilted.

7. Layer the kale, roasted peppers and eggplant on a serving platter and top with parsley.

8. Combine all of the drizzle ingredients together and thin with water to your desired consistency.

9. Drizzle over the warm salad. Store in a covered container in the fridge for up to 1 week.