EGGPLANT SALAD WITH TAHINI-YOGHURT DRESSING

GLUTEN-FREE EGGPLANT SALAD WITH TAHINI-YOGHURT DRESSING


We really do try to be completely original with the recipes we post but sometimes, someone else’s recipe catches our eye, and tickles the tastebuds, so we run with it. Greg Malouf’s Eggplant Salad with Tahini-Yoghurt Dressing is one of those.

Serve as a delicious side to other vegetable, meat or poultry dishes. It’s quite rich and beautifully colourful and, as it is best at room temperature, all the components can be made well ahead and quickly compiled at the last minute.

Hope you give it a try.

Rosie

EGGPLANT SALAD WITH TAHINI-YOGHURT DRESSING EGGPLANT PIC.jpeg
EGGPLANT SALAD WITH TAHINI-YOGHURT DRESSING COOKED EGGPLANT PIC.jpeg
EGGPLANT SALAD WITH TAHINI-YOGHURT DRESSING PLATED PIC.jpeg


EGGPLANT SALAD WITH TAHINI-YOGHURT DRESSING

Serves 10

3 eggplant
Salt
150 ml olive oil
150 ml Tahini-Yoghurt Dressing (see below)
½ cup parsley leaves, roughly chopped
½ Spanish onion, finely chopped
200 gm cherry tomatoes, quartered
1 tablespoon extra virgin olive oil
Salt and pepper
Sumac

Top and bottom the eggplants and cut in half widthways. Place each half on the board with a flat side down and cut vertically into eight wedges.

Sprinkle the eggplant wedges with salt and place in a colander for 20-30 minutes. Rinse and pat dry.

Heat the olive oil in a large frying pan and fry the eggplant wedges until golden brown. Transfer to a plate lined with kitchen paper to drain. You will have to do the cooking and draining in batches.

Meanwhile, mix the parsley, Spanish onion, cherry tomatoes and extra virgin olive oil together. Season with salt and pepper.

Arrange eggplant on a serving platter. Drizzle generously with Tahini-Yoghurt Dressing (you may have some left over) and top with the parsley/onion/tomato mix. Drizzle with extra olive oil and sprinkle with sumac to serve.



TAHINI-YOGHURT DRESSING

1 clove garlic
1 teaspoon salt
180 gm plain, full fat yoghurt
65 gm tahini
1 lemon, juice only

Crush the garlic with salt then combine with the yoghurt and tahini, mixing until smooth. Add lemon juice to taste. It should add only a subtle flavour. Add water if the sauce is thick, it should be the consistency of honey.

Transfer to a clean container and refrigerate. Tahini-Yogurt Dressing should keep in the fridge for up to a week.

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