Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 2-3 Servings

Ingredients

• 4 cucumbers
• 2-3 long thin eggplant
• salt, red chilli powder, dry mango powder (to taste)
• dried oregano or Lebanese seasoning (zataar) (optional)
• a few sprigs of fresh chopped mint leaves (optional)
• a handful of pumpkin seeds
• a handful of broken cashew nuts
• black sesame seeds for sprinkling

Yoghurt Dressing

• ½ cup peanut rice milk curd
• 2 tsp crushed garlic
• rock salt to taste
• lemon juice to taste

Method

• Slice eggplant, add salt, red chilli powder, raw mango powder, dried oregano and roast evenly on both the sides till lightly roasted.
• Mix curd, garlic, salt, mint leaves and lemon juice in a bowl.
• Cut cucumbers using spiralizer or julienne peeler.
• In a serving bowl, place cucumber juliennes, prepared eggplant slices, pour yoghurt dressing, sprinkle pumpkin seeds, broken cashews and black sesame seeds.
• If using Lebanese seasoning (zataar), omit raw mango powder as the salad may become very sour.

Variation: You can grate cucumber instead of making juliennes.

To know more, please visithttps://sharan-india.org/healthy-recipes/

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