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:

1. Wash eggplant then slice into 1 cm slices. Also slice the strawberries into about 3, lengthwise and set aside.

2. Brush each slice of the eggplant evenly with olive oil and sprinkle generously with sea salt.

3. 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.

4. When all eggplant is cooked, remove and arrange flat on a tray or in a large salad bowl.

5. 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.

6. Drizzle the dressing over the eggplant then arrange the sliced strawberries over the top and sprinkle over the herbs.

7. 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.