Eggplant Salad with Tahini and Mint
Appetizers • World
Description
Eggplant Salad with Tahini and Mint
Ingredients
- Tahini 3 tablespoons
- Olive Oil 2½ tablespoons
- Garlic 2 cloves
- Eggplants 1 piece
- Meyer Lemon Juice 2 tablespoons
- Mint Leaves 6 tablespoons
- Chopped Sage Leaves 3 tablespoons
- Natural Yogurt 2 tablespoons
- Paprika ¼ teaspoon
Step-by-Step Guide
Step 1
In a blender, combine tahini, 0.5 tablespoons of olive oil, garlic, and lemon juice. Add 125 ml of warm water. Blend well.
Step 2
Preheat the grill. Slice the eggplant into thin rounds and place them in a bowl. Add 2 tablespoons of oil, minced garlic, and mix well. Grill for 3 minutes, flipping once, until grill marks appear. Transfer to a bowl and let cool.
Step 3
Mix the chopped mint and parsley with the tahini sauce. Add the eggplant and mix well. Serve at room temperature, drizzled with yogurt and sprinkled with paprika.
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