Eggplant salad with tahini dressing

recipe information for a eggplant salad


  • 1 eggplant
  • 1.5 tablespoon tahini
  • 1 garlic
  • ½ lemon
  • 1 teaspoon peanut butter
  • Water
  • Salt, pepper, olive oil 
  • Pomegranate and fresh parsley 

Eggplant salad on a plate

How to do it 

  1. Turn your oven on 200 degrees, wash your eggplant and cut it in quarters 
  2. Toss with olive oil, salt, pepper and bake it for 20-25 minutes (when the oven is warm) 
  3. While you wait, make your dressing: Mix tahini, minced garlic, peanut butter and add 2 tablespoons of water to begin with. You want you dressing to be creamy, but not too thick. Adjust with a bit more water, until you hit the right texture 
  4. Serve your eggplant with a bit of pomegranate, fresh parsley, and tahini dressing on top. Enjoy!

By Camille Maja