Creamiest Tomato Eggplant Salad

This is gonna be your new favorite meal prep summer salad! The combo of baked eggplant with a creamy dried tomato pesto tastes too good! All what you need to do is to bake some eggplant and to make the dried tomato dressing. You can serve it with some cooked grains or proteins like chicken or tofu. It´s just too good!

Servings: 1-2 (as side dish)
Cooking time: 20minutes                               Total time: 40 minutes 

You need for the
…eggplants:
2 smaller eggplants
1 tbsp olive oil
Salt and pepper

…creamy dried tomato dressing:
75g dried tomato
2 tbsp coconut yoghurt
1 garlic clove
2 tbsp olive oil
1 tbsp white almond butter
Juice of 1 lemon
1 tbsp apple cider vinegar
2 tsp maple syrup
Salt and pepper

...toppings:
1 hand of chive

How to make:
1. Start with preparing your eggplant. Simply cut it into fries and add them to a baking tray with baking paper. Mix them with some olive oil, salt and pepper. Bake it for about 35min at 180 degrees Celsius in the oven. 
2. Meanwhile make the dressing: blend dried tomatoes, coconut yoghurt, garlic clove (already cut into smaller pieces, so that our blender has it later easier), 2 tbsp olive oil, white almond butter, lemon juice, apple cider vinegar, maple syrup, salt and pepper in a mixer. At the end the consistency of the dressing should be thick and creamy.
4. Lastly, when your eggplant is done with baking, add it (carefully when it´s still hot) to a bowl and mix it with the creamy dried tomato dressing. Maybe decorate it with some chopped chive.
5. Dig in and enjoy!