Cramming in as many veg as possible this week, I thought I would change things up with some aubergine dressing for my salad. In fact, it made so much I could dress two salads!
I love a shiny deep purple aubergine (eggplant) and the smooth, creamy texture of the cooked flesh. And the way if you bake it, it acts as a sponge and soaks up the flavours it is paired with.
I’ve made garlicky, Baba ganoush as a dip before, and I thought I would extend the idea to a salad dressing. I didn’t have any tahini or lemon, so I had to improvise.
By scorching the aubergine over a naked flame you get a smoky flavour which is key to baba ganoush. While this is fine when I am on holiday, when at home we only have electric – so the health grill it was for me.
This did have an added bonus that it kept the aubergine moist and silky smooth so I could use the skin in my dressing – perfect for creating flecks of purple through the dressing.
It was a bit of an experiment – but I loved it.
I went for a cheesy theme with nutritional yeast and a dollop of low fat soft cheese. This made an incredibly thick paste, so instead of using water or lemon juice to thin it out, I added some digestion-friendly probiotics in the form of a plain yogurt drink.
To make this vegan you can replace the soft cheese with tofu, and maybe use a soya yogurt thinned out with lemon juice.
Cheesy aubergine (eggplant) salad dressing
- 100g sliced aubergine
- 10g nutritional yeast
- 20g low fat soft cheese
- 75ml plain probiotic drink
- Grill the sliced aubergine on a health grill. This will help to keep the aubergine moist. If you don’t have a health grill you could wrap the aubergine in foil and bake in the oven until it collapses in on itself.
- Put aubergine, nutritional yeast and soft cheese into a food processor, and process until smooth.
- Gradually add in the probiotic yogurt until you get your desired consistency. I added the entire yogurt drink, but I think you could get away with less.
- For flavouring you could add garlic, a squeeze of lemon juice, or mustard – Dijon or wholegrain would work well. I added a sprinkle of Halzephron Nordic herb mix to the half I put on my tuna salad.