Description
A flavorful and hearty salad featuring tender roasted eggplant, fresh vegetables, and a creamy garlic tahini dressing.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tahini
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss eggplant cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
- In a small bowl, whisk together tahini, minced garlic, lemon juice, and water until smooth. Add more water if needed to reach desired consistency.
- In a large bowl, combine roasted eggplant, cucumber, cherry tomatoes, parsley, and red onion. Drizzle with garlic tahini dressing and toss gently to coat.
- Serve immediately or chill for 30 minutes to let flavors meld.
Notes
You can customize the seasonings to taste.