Eggplant is a champion of fat absorption, low in calories and full of antioxidants. The peel of eggplant is the richest in nutrients, but it is the water contained in its flesh that will help burn body fat. It also contains the low-calorie fibers, vitamins and minerals needed to maintain good health.

Ingredients (for 4 persons):

2 eggplants

1 teaspoon of Provencal herbs.

400 gr of mixed shoots, arugula or lettuce.

2 oranges

1 pomegranate

Put aside :

2 tablespoons extra virgin olive oil.

1 tablespoon tahini or sesame puree.

4 tablespoons of orange juice

4 tablespoons unsweetened natural soy yogurt.


Start by preparing the eggplants. Cut in half lengthwise and cut a grid inside with the knife, try not to completely cut the eggplant, only the pulp. This will help them cook better and faster. On each of the halves add a little salt, a spray of olive oil and finally, the Provençal herbs.

Place on a tray with parchment paper and bake at 200 ° C for 25 minutes. It should start to brown and the inner pulp should be very tender.

You can also cut the eggplant into thick cubes and cook them directly with salt, olive oil and herbs. If you do, consider reducing the cooking time.

Prepare the rest of the salad.

Place a bed of green leaves on a plate, it can be tender shoots, arugula …


Peel the orange and remove the thin inner skin of each slice with the knife. Place the roasted eggplant on the green leaves and garnish with the orange and pomegranate.

Prepare the sauce by mixing the tahini with orange juice, natural yogurt and salt to taste in a bowl. Once emulsified, sprinkle the salad. You can garnish with a little dry or fresh dill on top.

If you don’t have tahini on hand you can do it yourself


280 gr sesame seeds

4 to 5 tsp. neutral oil (well refined and odorless sunflower oil, if you like more flavor you can use peanut oil or grape seed or sesame oil)

1 pinch of salt.


Roast the sesame seeds over medium heat, to give them a nice golden color but not too much so as not to lose the nutritional value of the seeds.
Leave to cool, then place the sesame seeds in the blinder bowl.
Reduce to a fine powder.
Add the oil and mix again to obtain a slightly liquid paste.
Keep in a tightly closed jar until use

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