Roasted Eggplant Salad with Garlic Tahini Dressing
This vibrant salad features tender roasted eggplant tossed with tomatoes, cucumbers, red onion, and herbs, then drizzled with a silky garlic tahini dressing. It’s hearty enough to enjoy on its own but also works beautifully as part of a mezze spread.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings:4
Ingredients
For the roasted eggplant:
2 medium eggplants, cut into cubes
3 tbsp olive oil
½ tsp sea salt
½ tsp black pepper
½ tsp ground cumin
For the salad base:
1 cup cherry tomatoes, halved
1 cucumber, diced
½ small red onion, finely sliced
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
For the garlic tahini dressing:
3 tbsp tahini
2 tbsp lemon juice
1 garlic clove, finely minced
2–3 tbsp water
1 tbsp olive oil
Salt, to taste
Instructions
Roast the eggplant
Preheat oven to 220°C (425°F).
Toss eggplant cubes with olive oil, salt, pepper, and cumin.
Spread evenly on a baking sheet. Roast 25–30 minutes, flipping halfway, until golden brown and tender.
Make the garlic tahini dressing
In a small bowl, whisk together tahini, lemon juice, garlic, olive oil, and water until smooth and creamy.
Adjust thickness with more water if needed. Season with salt.
Assemble the salad
In a large bowl, combine roasted eggplant, tomatoes, cucumber, red onion, parsley, and mint.
Drizzle with garlic tahini dressing. Toss gently to coat.
Serve
Garnish with extra herbs, a drizzle of olive oil, and a sprinkle of sesame seeds if you like.
Serving Suggestions
Serve with warm pita or flatbread.
Great as a side with grilled chicken, lamb, or fish.
Add chickpeas or quinoa to make it a more filling main dish.
Tips
Salt the eggplant before roasting (let it sit 15 min, then pat dry) to remove bitterness.
Roast until edges caramelize — that’s where the flavor comes in.
Tahini thickens quickly — always thin it out gradually with water.
Frequently Asked Questions
Q: Can I make this salad ahead?
Yes — roast eggplant and prep dressing separately. Mix just before serving so it stays fresh.
Q: Can I use grilled eggplant instead of roasted?
Absolutely! Grilled eggplant adds a smoky flavor.
Nutritional Information
Calories: 260 kcal
Carbs: 18 g
Protein: 6 g
Fat: 18 g
Fiber: 7 g