Roasted Eggplant Salad

…with Tahini Dressing & Everything But The Farm Seasoning

This hearty salad can stand alone as a meal or serve as a base for your any protein. Creamy tahini dressing, roasted vegetables, and fresh microgreens bring everything together with a satisfying mix of flavors and textures.

Ingredients:

For the Salad:

• 1 Eggplant

• ½ bag Area 2 Farms Kale Mix

• Radish Microgreens

• Fresh Dill, roughly chopped (stems and all)

• 1 cup Chickpeas, drained and rinsed

• ½ Small Red Onion, thinly sliced (julienned)

• ½ English Cucumber, sliced into half-moons

• 1 cup Cherry Tomatoes, halved

• 1 (8 oz.) package Halloumi cheese, sliced into 3–4 slabs

For the Lemon Tahini Dressing:

• 1 cup Tahini

• 1 cup Water (plus more to adjust consistency)

• ½ cup Lemon Juice

• ½ cup Olive Oil

• 4 tablespoons Maple Syrup or Honey

• 2 tablespoons Dijon Mustard

• 1 tablespoon Salt

Instructions:

1. Make the Dressing:
   In a bowl, whisk together all dressing ingredients until smooth. Add water as needed to reach a thick but pourable consistency. Alternatively, blend in a blender for an ultra-smooth finish.

2. Prep the Eggplant & Halloumi:

   • Preheat your broiler to low.

   • Slice the eggplant in half lengthwise and place cut side up on a foil-lined baking sheet.

   • Sprinkle with salt and let sit for a few minutes to draw out moisture, then blot with a kitchen towel.

   • Brush generously with olive oil.

   • Place sliced Halloumi on the same tray.

3. Broil:

   • Broil the eggplant and Halloumi for about 4–6 minutes per side, checking frequently.

   • You're aiming for a golden-brown, slightly charred surface on both.

   • Once cool, cut eggplant into bite-sized pieces and cube the Halloumi.

4. Prepare the Vegetables:

   • Julienne the red onion.

   • Slice cherry tomatoes in half.

   • Slice the cucumber into half-moons.

   • Roughly chop the dill.

   • Rinse and drain the chickpeas.

5. Assemble the Salad:

   • In a large bowl, combine the kale mix, tomatoes, cucumber, onion, chickpeas, dill, and Halloumi.

   • Add a pinch of salt and toss with a light coating of the tahini dressing.

6. Finish & Serve:

   • Portion the dressed salad into bowls.

   • Top with roasted eggplant and a few extra chickpeas.

   • Drizzle with more tahini dressing.

   • Sprinkle with radish microgreens and a few shakes of Everything But The Farm seasoning.

Tips & Notes

• No Halloumi? Feta works too; just skip the broiler.

• Tahini Tip: If your tahini has separated, stir well to recombine before using. A pourable brand like Soom is especially easy to work with.

• Season Thoughtfully: Your dressing should be flavorful, not overly salty. Add a pinch of salt to the raw veggies during assembly to bring out their flavor without overwhelming the dish.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.