Eggplant Salad with Tahini and Mint

Salads | Arabian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplant Salad with Tahini and Mint

Ingredients

Tahini - 3 tablespoons
Olive Oil - 3 tablespoons
Garlic - 2 cloves
Meyer Lemon Juice - 2 tablespoons
Eggplants - 1 piece
Mint - 1 bunch
Italian chopped parsley - 0.4 oz
Natural Yogurt - 2 tablespoons
Smoked salt - 1 teaspoon

Step by Step guide

Step 1

First, prepare the salad dressing. Place tahini, lemon juice, 2 tablespoons of olive oil, and one minced clove of garlic in a food processor. Add 125 ml of water. Blend until smooth, then set aside.

Step 2

Preheat the barbecue or grill to medium heat. Thinly slice the eggplant, place it in a bowl, and drizzle with 2 tablespoons of olive oil.

Step 3

Mince the remaining clove of garlic and add it to the eggplant, mixing well.

Step 4

Grill the eggplant for 3 minutes, turning once during cooking. Place in a bowl and cool.

Step 5

Finely chop the parsley and roughly chop the mint. Sprinkle them over the eggplant, then drizzle with the dressing and mix thoroughly. Top with yogurt and sprinkle with paprika. The dish should be served at room temperature.