Roasted Eggplant Salad

Roasted eggplant salad with creamy tahini dressing

Preparation Time: 15 minutes.
Serves: 4
Energy: 136 kcal per serving.



- 3 qty. Eggplant Roasted
- 3 qty. Red Pepper Roasted
- 1 qty. Tomato Small Size
- 1 qty. Cucumber Small Size
- 1 qty. Parsley Cup
- 1 qty. Lemon
- 10 gr.0.5 oz. Tahini 1 Tablespoon
- 3 qty. Olive Oil Tablespoon
- 1 qty. Salt Teaspoon
- 3 qty. Walnut
- 2 qty. Radish Small Red Radish


1. Chop roasted eggplants and peppers, transfer them into a large mixing bowl.
2. Chop cucumber, tomato and parsley and add into the bowl, stir with a spoon gently.
3. In a small mixing bowl, prepare salad dressing. Mix olive oil, tahini, juice of one lemon and salt until combined. Pour it over the salad and gently stir.
4. Serve with walnuts and radish slices.

Footnote: If you don't like tahini, you can remove it from the dressing and just serve with salt, lemon juice and olive oil.
Tips: You can buy roasted eggplant and pepper or roast them in preheated oven at 200 C390 F. To get a better taste, use extra virgin olive oil.
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