Eggplant-tomato salad w/ vegan paneer dressing
| Servings | Prep Time |
| 2 | 10 |
| Cook Time |
| 30 |
|
|
Ingredients
Salad
- 1 Eggplant
- 3 Yellow Tomatoes
- 2table spoons olive oil
- 2 Nectarines / Peaches
- 50g Cashew Nuts
- basil leaves
- Parsley
- Salt & Pepper
Dressing
- 100g Vegan Paneer
- 100ml Plant Based Milk
- 50ml water
- 2Table Spoons olive oil
- 1 Garlic Clove
- Salt & Pepper
- 1Table Spoon Lemon Juice
- 2Table Spoons white or black sesame seeds
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
