Roasted Eggplant Salad with Tahini
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large eggplant (s)
- 70 g tahini
- 2 teaspoons pomegranate syrup
- 1 tablespoon lemon juice
- 1 clove (s) garlic, crushed
- 3 tablespoon parsley, chopped
- 3 mini cucumber (s)
- 90 g cherry tomato (s)
- 0.5 ½ pomegranate, including the seeds
- salt and pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- Roast the aubergine in the oven at 225 ° C top / bottom heat for approx. 10 - 15 minutes. Take out and let cool.
- As soon as the aubergine has cooled down enough that you can touch it, remove the pulp with a spoon (avoid burned areas) and let it drain in a sieve for at least 30 minutes.
- Roughly chop the pulp and place in a medium-sized bowl.
- Mix 60 ml of water with tahini, syrup, lemon juice, garlic, parsley and salt and pepper and season to taste, seasoning if necessary.
- Quarter the mini cucumbers lengthways and then cut into pieces approx. 1 cm thick. Halve the cherry tomatoes. Mix both with the aubergine and fold in the dressing. Let it flow well.
- Serve on a large platter and garnish with pomegranate seeds. Drizzle a little oil over it.
- The recipe is suitable as a starter or as a side dish to fish or meat. You can also use coriander greens instead of parsley, which gives the dish an even more exotic taste.
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