Eggplant – tomato salad w/ vegan paneer dressing

Name: Eggplant-tomato salad w/ vegan paneer dressing
Yield: 2
Ingredients: 1 Eggplant; 3 Yellow Tomatoes; 2 table spoons olive oil; 2 Nectarines / Peaches; 50 g Cashew Nuts; basil leaves; Parsley; Salt & Pepper; 100 g Vegan Paneer; 100 ml Plant Based Milk; 50 ml water; 2 Table Spoons olive oil; 1 Garlic Clove; Salt & Pepper; 1 Table Spoon Lemon Juice; 2 Table Spoons white or black sesame seeds

18.06.201815.02.2019 1 min read

or me eggplants and herbs are the epitome of summer. I know we can actually get everything during winter time. But the taste of a sun ripped tomato does make the difference. As well as that most of the vegetables are Swiss ones now. I like.

Combining different flavours makes it even better. Be brave, try various combinations. Since I like a lot of herbs, I mostly use more than one. Adding fruit and nuts to your salad does top it off.

Instead of Mayo I used vegan paneer for a creamy dressing.

Eggplant-tomato salad w/ vegan paneer dressing

CuisineFresh & Healthy, Vegan

Servings	Prep Time
2	10

Cook Time

Servings	Prep Time
2	10

Cook Time

Eggplant-tomato salad w/ vegan paneer dressing

CuisineFresh & Healthy, Vegan

Servings	Prep Time
2	10

Cook Time

Servings	Prep Time
2	10

Cook Time

Ingredients

Salad

Dressing

100 g Vegan Paneer
100 ml Plant Based Milk
50 ml water
2 Table Spoons olive oil
1 Garlic Clove
Salt & Pepper
1 Table Spoon Lemon Juice
2 Table Spoons white or black sesame seeds

Servings:

Units:

Instructions

Preheat the oven on 200 degrees.
cut the eggplant & nectarines into slim slices, drizzle the olive oil over it and season with salt and pepper (& rosemary if you like).
Roast for around 30 minutes till tender.
Meanwhile prepare the dressing. Place the paneer (tofu works too) and the other ingredients in your food processor (an immersion blender is fine too) and blend till it has a smooth consistency. You could also add fresh basil to your dressing.
Slice the tomatoes and serve with loads of fresh herbs and the dressing.

Recipe Notes

Minzipie

Im Emmental geboren und aufgewachsen, via Bern nach Zürich umgesiedelt. Zwischendurch haben mein Mann und ich während einem Jahr in Los Angeles wertvolle kulinarische Erfahrungen gesammelt. Mein Herz schlägt für regionale und saisonale Produkte. Wo ihr mich finden könnt? Auf Wochenmärkten, im Kino, in tollen Kafis, auf dem Spielplatz (mit meinem Sohn), beim Joggen. Ich lebe und liebe die Stadt Zürich. Die Faszination fürs Kochen hab ich (so glaube ich) von meinen Omas geerbt (Danke!) & vom Betty Bossi Kinderkochbuch (anno dazumal). In Sydney kam meine unendliche Liebe zu Speciality Coffee dazu. Seit 2014 schreibe ich leidenschaftlich meinen Blog: www.minzipieskitchen.com :)