Mediterranean Eggplant Salad
Mediterranean eggplant salad with juicy tomato and fresh parsley all drizzled in a tangy creamy yogurt tahini dressing. This is a great side dish for your potlucks.
Servings: 6 people
Calories: 145kcal
Ingredients
- 1 lb eggplant diced.
- ¼ cup oil , preferably olive oil
- 1 cup tomato diced.
- ⅓ cup parsley chopped.
For the dressing:
- 2 large garlic cloves crushed.
- 2 Tablespoons yogurt , plain yogurt
- 2 Tablespoons tahini paste
- 2-3 Tablespoons lime juice
- 1 Tablespoon water
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin.
- salt to taste
Instructions
- 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 ½ - ¾ of the dressing and toss well to combine.
- Serve with the rest of the dressing on the side with some pita chips.
Notes
- For tips and more information please read the post above.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 145kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg