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Step 1
Preheat the oven to 200°C/ 390°F (fan-forced).
Step 2
Toss the eggplant and the whole cloves of garlic in the olive oil and seasoning and arrange on a baking tray. Bake for 30 minutes or until the eggplant softens and crisps on the outside.
Step 3
When there is 10 minutes remaining of the cook time, scatter the almonds over the eggplant to roast.
Step 4
Pick the mint and coriander leaves from the stems.
Step 5
Make the dressing by mixing the ingredients together in a small bowl.
Step 6
Once the eggplant is cooked, allow to cool.
Step 7
Squeeze the garlic from the skins, scatter over the herbs, squeeze over the lemon juice and toss.
Step 8
Serve with the dressing drizzled over or on the side.