About the Recipe
This eggplant salad is fresh, lemony, and so easy to make — after trying it, you’ll never go back to store-bought! Plus, it keeps perfectly in the fridge for up to a week.
Ingredients
Ingredients:
2 large eggplants
2 garlic cloves, minced
½ cup pure tahini
¼ cup fresh lemon juice
1 tsp salt
Olive oil, for drizzling
Fresh parsley, chopped (for garnish)
Preparation
Directions:
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
Slice eggplants in half lengthwise. Score the flesh diagonally in both directions.
Drizzle with olive oil, sprinkle with salt, and place cut-side down on the baking sheet.
Bake for about 30 minutes, until the flesh is very soft.
Scoop out the flesh and transfer to a cutting board. Roughly chop, then place in a bowl.
Mix in garlic, tahini, lemon juice, and salt until well combined.
Transfer to a serving dish. Drizzle with olive oil and garnish with parsley.
Serve fresh — or refrigerate for up to one week.