Aubergine salad with tahini

Summer is just about to end, we’ll soon say our goodbyes to the beautiful sunny skies, hot weather and cold dishes.

This cold eggplant salad recipe with yogurt and tahini dressing is full of flavors and textures.  It is a delicious Syrian and Middle Eastern salad. Simple chopped veggies dressed in yogurt and tahini, and topped with crunchy pita pieces.

It is easy to make and you probably have all the ingredients handy. The dressing in this recipe is so tasty and delicious. It is a combination of flavors like extra version olive oil, lime juice, garlic, tahini, salt and yogurt. Some people do not like adding garlic

Pita bread pieces are optional for the salad. So either bake them with some olive oil for 10 minutes in a 400F oven or use the traditional method which is deep frying.

It is a popular Syrian mezza that is adaptable to your liking.

 

 

Ingredients

1 lb eggplant diced.

1/4 cup oil.

1 cup tomato diced.

1/3 cup parsley chopped.

For the dressing:

2 large garlic cloves crushed.

2 Tablespoons yogurt.

2 Tablespoons tahini paste.

2-3 Tablespoons lime juice.

1 Tablespoon water.

1/2 teaspoon freshly ground black pepper.

1/4 teaspoon ground cumin.

salt to taste.

 

Instructions

In a skillet over medium-high heat, add eggplant and oil, cook for 10-15 minutes until eggplant are nicely browned.

Meanwhile combine the ingredients of the dressing and mix well.

In a deep bowl, combine cooked eggplants, tomato and parsley, missing well.

Add 1/2 – 3/4 of the dressing and toss well to combine.

Serve with the rest of the dressing on the side with some pita chips.

Enjoy!!

 

Lara Khouli