Eggplant tahini salad
Roasted eggplant salad with tomato and parsley with a delicious yogurt tahini dressing.
Servings: 6 people
- 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.