Broiled eggplant has a crunchy and meaty texture, and the tahini dressing makes the salad rich and creamy.
What you'll need
Sharp knife
Cutting board
Spatula or spoon
Measuring spoons
Baking sheet
large mixing bowl
Mixing utensil
Oven
Oven mitt
Ingredients
Serves 2
1 Eggplantssliced into circles
1 tablespoon Lemon Juice
1 1/2 teaspoons Tahini
of Crushed Red Pepper Flakes sprinkled (optional)
of Fresh Dillfinely chopped (optional)
of Saltto taste
of Black Pepperto taste
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.
3.
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 Facts
Serving Size 1.50 cup
Serving Per Container 2
Amount Per Serving
Calories 65
% Daily Value*
Total Fat 2.3 g
3%
Saturated Fat <1 g
2%
Sodium 7.7 mg
0%
Total Carbohydrate 11 g
4%
Dietary Fiber 5.3 g
19%
Protein 2.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
