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Article: Mediterranean eggplant salad

Mediterranean eggplant salad

Mediterranean eggplant salad

Mediterranean EGGPLANT SALAD
INGREDIENTS:
1 LARGE EGGPLANT
1 Cup Finley chopped cilantro & parsley
TAHINI DRESSING ( MY CLASSIC/ spicy TAHINI)
1/2 cup chopped onion ( optional )
1 LEMON
OLIVE OIL, SALT & pepper
  1. PREHEAT THE OVEN TO 450°. USING A FORK/ TOOTH PIC PIERCE THE EGGPLANTS ALL OVER.
  2. PLACE THE EGGPLANTS ON BAKING SHEET, ROAST FOR 30 -40 MINUTES, TURNING All sides , UNTIL THE SKIN HAS BLACKENED AND THE EGGPLANTS ARE TENDER.
  3. WHILE THE EGGPLANT IS IN THE OVEN LET’S MAKE Spicy ( or any flavor ) TAHINI DRESSING : 1/2 cup tahini , 1 lemon juice , 1/4 cup water, mix well & taste adjust if need
  4. WHEN THE EGGPLANT IS READY TRANSFER TO A COLANDER TO DRAIN; LET IT COOL FOR 2-3 MINUTES
  5. VERY CAREFULLY SLICE LENGTH WISE THE EGGPLANT AND OPEN IT TO THE SIDES LIKE OPEN FACE EGGPLANT
  6. IT’S TIME TO DRESS IT UP : LET’S START topping WITH TAHINI DRIZZLE, green herbs and onion , you can SQUEEZE more Lemon & olive oil  ON top, add more tahini drizzle and ready to serve, enjoy
Notes : * eggplant should be very soft when ready
  • I highly recommend roasting a back up eggplant just in case, something they have too much seeds, etc

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