Eggplant Tahini Salad Recipe
This eggplant tahini salad is a creamy, Mediterranean-inspired dish made with roasted eggplant, sweet bell pepper, a tangy tahini yogurt dressing, fresh parsley, and crunchy walnuts. Rich in flavor and wholesome ingredients, it's perfect as a healthy side dish, light lunch, or appetizer served with pita bread or fresh vegetables.
Ingredients
- 3 medium eggplants baked and chopped
- 1 bell pepper baked and chopped
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 5 tablespoons Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 garlic clove minced
- Salt and black pepper to taste
- 1 handful fresh parsley finely chopped
- 1 handful walnuts roughly chopped
Instructions
- Preheat your oven to 200°C (400°F). Pierce the eggplants with a fork, place the eggplants and the bell pepper on a baking tray, and bake for 40–45 minutes, turning once, until completely soft and collapsed.
- Let them cool slightly, peel and drain the eggplants and the bell pepper in a colander for 20–30 minutes to remove excess water and oil and improve texture. Chop into bite-size pieces.
- In a bowl, combine tahini, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning to taste.
- In a large bowl, add the chopped eggplants and bell pepper. Pour the dressing over and gently fold to coat everything evenly.
- Add the chopped parsley and walnuts. Mix gently to maintain texture.
- Let the salad rest for 10–15 minutes to allow the flavors to fully develop.