Smoky Eggplant Salad With Tahini And Mint – a delicious recipe with red onion, lemon juice, eggplant, tahini, garlic, yogurt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine the onion and half the lemon juice in a small bowl and set aside.
2
Heat a grill pan on high heat or preheat the grill to medium-high. Prick the eggplant all over with a fork. Cook, turning occasionally, for 30 mins or until the skin is charred and the flesh is very tender. Place the eggplant in a large sieve over a large bowl and drain. Set aside to cool.
3
Meanwhile, in a small bowl, combine the tahini, garlic, yogurt and remaining lemon juice in a medium bowl. Season to taste.
4
Remove and discard the skin from the eggplant . Pull the flesh apart with two forks and place it on a large platter. Season well. Drizzle the eggplant with oil. Spoon the yogurt sauce over the eggplant. Top with the onion mixture, sumac and mint leaves.
137
kcal
Calories
9
g
Fat
12
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 small red onion, thinly sliced, 2 tbsp lemon juice, 5 medium eggplant, 1 1/2 tbsp tahini, and more.
Yes, Smoky Eggplant Salad With Tahini And Mint falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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