Eggplant Salad with Tahini

Perfect eggplant and tahini salad in a home style - easy and quick to prepare

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 8Serving/Unit


Eggplant, 1 large unit
Raw tahini, 1/3 cup
Garlic, 4 cloves
Lemon juice, 1 unit
freshly squeezed
Canola oil, 2 tablespoons
Salt, 1/4 flat teaspoon
Black pepper, a pinch


1. Slightly perforate the eggplant with a fork.
2. Roast the eggplant on the gas from all sides.
3. Cool (the eggplant drains liquids - keep them because you may need that), remove the contents of the eggplants, place in a bowl with the liquids (use the liquids as needed - pay attention to the texture) and mash with a fork.
4. Add the raw tahini, crushed garlic, lemon juice, oil, salt and black pepper, and mix well.
5. Bon appetite (:

The spices in the recipe are according to personal taste. The salad can be stored for about 4-5 days in the refrigerator.

Nutritional Values Serving/Unit 100 Grams
Calories 85 cal 147 cal
Proteins 2 g 4 g
Carbohydrates 6 g 10 g
Fat 6 g 11 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Eggplant Salad with Tahini
Perfect combination of eggplant and tahini
Eggplant Salad with Tahini
Eggplant Salad with Tahini