Eggplant tahini salad

Course: Salad
Cuisine: Middle East
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Amira
Roasted eggplant salad with tomato and parsley with a delicious yogurt tahini dressing.
Print Recipe


  • 1 lb eggplant diced.
  • 1/4 cup oil.
  • 1 cup tomato diced.
  • 1/3 cup parsley chopped.

For the dressing:

  • 2 large garlic cloves crushed.
  • 2 Tablespoons yogurt.
  • 2 Tablespoons tahini paste.
  • 2-3 Tablespoons lime juice.
  • 1 Tablespoon water.
  • 1/2 teaspoon freshly ground black pepper.
  • 1/4 teaspoon ground cumin.
  • salt to taste.


  • In a skillet over medium-high heat, add eggplant and oil, cook for 10-15 minutes until eggplant are nicely browned.
  • Meanwhile combine the ingredients of the dressing and mix well.
  • In a deep bowl, combine cooked eggplants, tomato and parsley, missing well.
  • Add 1/2 - 3/4 of the dressing and toss well to combine.
  • Serve with the rest of the dressing on the side with some pita chips.
  • Enjoy!!

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