Roasted Eggplant Salad with Garlic Tahini Dressing
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