Eggplant and Creamy Tahini Salad
Want to impress your guests at a summer BBQ over the holidays? Or just have something amazing to bring along with you?
Well, this is it!
It is extremely easy to make and everyone will think you’re a masterchef.
Ok so here’s the recipe!
Festive Eggplant and Creamy Tahini Salad
Serves: 4
Time: 20 mins
Ingredients:
2 large eggplants
1/4 cup olive oil
8 strawberries
1/2 cup fresh parsley
1/2 cup fresh mint
1/4 cup tahini
1/4 cup water
1 lemon
Salt
1 garlic clove, crushed
1/4 cup feta (about 38 g) or vegan cheese (cashew or almond) optional
Method:
Wash eggplant then slice into 1 cm slices. Also slice the strawberries into about 3, lengthwise and set aside.
Brush each slice of the eggplant evenly with olive oil and sprinkle generously with sea salt.
Heat a grill pan (griddle pan) on medium heat or fire up the BBQ. Cook eggplant slices until browned, about 3 minutes then flip and cook until the other side is browned too.
When all eggplant is cooked, remove and arrange flat on a tray or in a large salad bowl.
In a deep, medium sized bowl, whisk together well the tahini, water, juice of half a lemon, crushed garlic clove and a pinch of salt.
Drizzle the dressing over the eggplant then arrange the sliced strawberries over the top and sprinkle over the herbs.
Finally, sprinkle over feta or dairy-free alternative if you are using it and serve!
Macros / serve:
This includes feta
Calories: 324 kcal
Protein: 8 g
Fat: 24 g
Net carbs: 15 g
Fibre: 11 g
I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.
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