Name: Grilled Eggplant Salad with Tahini Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) tahini; 3 tbsp (45 ml) lemon juice; 3 tbsp (45 ml) water; 1/2 tsp (2.5 ml) honey; 2 jalapeño chili peppers; 3 garlic cloves, unpeeled; 1/4 cup (60 ml) olive oil, plus more for drizzling; 1 eggplant, about 1 ½ lb (675 g); 2 tbsp (30 ml) lemon juice; 1 tbsp (15 ml) pomegranate molasses, plus more for serving; 1 small tomato, cut into small dice; 1/2 red bell pepper, seeded and cut into small dice; 1/4 cup (45 g) pitted green olives, coarsely chopped; 1/3 cup (35 g) roasted walnuts, chopped; 2 tbsp flat-leaf parsley leaves, plus more for serving; 2 tbsp pomegranate seeds

Preparation

Tahini Sauce
- In a bowl, whisk together all of the ingredients until smooth. Season with salt. Set aside.
Salad
- Preheat the grill, setting the burners to medium. Oil one side of the grate.
- Place the jalapeños and garlic cloves at the centre of a 12-inch (30 cm) square of foil. Coat with a drizzle of oil. Season with salt. Tightly seal into a packet. Set aside.
- On a work surface, cut the eggplant in half lengthwise, keeping the stem intact. Using a small knife, score the flesh in a crosshatch pattern without piercing through the skin. Brush the flesh with 2 tbsp (30 ml) of the oil. Season with salt and pepper.
- Place the eggplant on the oiled side of the grill, cut side down. Place the foil packet on the other side of the grill. Close the lid. Cook for 20 minutes, turning over the eggplant and foil packet a few times. Remove the packet and place on a plate. Continue to cook the eggplant for 10 to 15 minutes or until the flesh is very tender. Let cool on the same plate.
- Over a bowl, use a spoon to scoop out the eggplant flesh. Compost the peels. Using a fork, mash the eggplant into a coarse purée. Remove any excess water as needed.
- Remove and compost the garlic peel as well as the jalapeño stems and seeds. Chop the garlic and jalapeños.
- Add the garlic, jalapeños, remaining oil and remaining ingredients, except for the pomegranate seeds, to the bowl of eggplant. Mix well. Adjust the seasoning.
- On an oval or round serving dish, spread the tahini sauce out in a ring shape. Place the eggplant salad at the centre of the ring of sauce. Top with parsley and pomegranate seeds. Drizzle with more pomegranate molasses. Serve with our yogurt flatbreads (no yeast) or crackers, if desired.

Grilled Eggplant Salad with Tahini Sauce

Categories

Ingredients

Tahini Sauce

Salad

Preparation

Tahini Sauce

Salad

Personal Note

To help you with this recipe

RICARDO Measuring Spoons Set