Broiled Eggplant Salad

broiled eggplant salad.jpg

Broiled Eggplant Salad
Broiled Eggplant Salad

Photo attribution: 

Leanne Brown
Broiled Eggplant Salad
Budget-friendly recipe
260

Broiled eggplant has a crunchy and meaty texture, and the tahini dressing makes the salad rich and creamy.

Ingredients

1

sliced into circles

1
tablespoon
teaspoons

finely chopped (optional)

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring spoons
  • Baking sheet
  • Mixing Bowl
  • Mixing Spoon

Directions

  1. Turn on your oven’s broiler. Arrange the slices of eggplant on a baking sheet, then place them under the broiler for about 5 minutes. Watch them carefully. Once they begin to blacken, remove them from the oven and flip the slices over. Repeat the process on the other side. Once your eggplant is nicely charred, chop it into bite-sized pieces.
  2. In a bowl, mix the tahini, lemon juice, chili flakes (if using), and a sprinkle of pepper. Add the eggplant and gently stir it around. Add salt or lemon juice according to your taste, then top it with dill if available, and serve!

Nutrition Info and more

Serving size:
cups
Total calories:
65
Total fat:
2.3 g
Saturated fat:
0.3 g
Carbohydrates:
11 g
Protein:
2.3 g
Fiber:
5.3 g
Sodium:
7.7 mg
Attribution

Publication: 

Author: 

Cooking Environment: 

TextEmail   SharePrint