Incredible Eggplant Salad
Prep. Time
15 minutes
Cook Time
1 hour
Servings
7oz/200g
Difficulty
Easy
Soy-Free, Nut-Free, Gluten-Free, dairy-free, egg-free
Clay oven or grill
Cooking required:
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I have a soft spot for colorful, flavor-packed spreads and salads — especially the kind you can mix and match, scoop up with some warm bread, or sneak straight from the fridge with a spoon. This one is genuinely one of my favorites, and I’m excited to share it with you.
My grilled eggplant spread - smoky, savory, and just begging to be piled onto toasted bread - is a delightful spread. Eggplants are a magical ingredient that never let me down, and when paired with tahini (and maybe a little hummus), they turn into something seriously special.
You can serve this dish individually, or bring it together with other salads and breads for a mezze-style spread that’s colorful, satisfying, and totally plant-based. It is simple enough for everyday meals, but can also boost a meal with ton of flavor without much effort.
So grab your favorite chopping board, crank up some good music, and let’s get into it.
Ingredients
2 medium eggplants
2 garlic cloves, minced
3 tbsps lemon juice
1 tbsp coarse salt
2 tbsps raw Tahini (sesame butter)
1 tbsp plant-based yogurt (for a soy- and/or nut-free recipe, make sure to choose an option that is free of these allergens).
Instructions
Fully-wrap the eggplants in aluminum foil.
Then you have a few options to roast it: The best way to go is to grill it on a griller for an hour (eggplant covered with aluminum foil). The direct full-blown heat does the trick. If you can't grill it, open fire on the stove works well (just get it done and soft on all sides).
You can also roast it in an oven preheated to 480F (240C) for about 40 minutes to an hour.
When it's fully-cooked (very tender), remove the foil and place it in an icy water-filled bowl. This will help you remove the peel more easily. Place the 'meat' of the eggplant in a bowl, and mash it with a fork well and thoroughly.
In a small mixing bowl, combine the rest of the ingredients and mix well until smooth and consistent.
Combine the eggplant puree with the tahini dressing and mix well.
Serve with your favorite bread & spread!
Notes
The best way to roast the eggplant is on open fire in a griller. The heat intensity and exposure are vital for the desired outcome.
Did you know? Tahini is a smooth, creamy paste made from ground raw or roasted sesame seeds. It has a rich, nutty flavor that can be both savory and slightly bitter, depending on the variety and is rich in healthy fats, plant-based protein, calcium, iron, and antioxidants, making it a nutrient-dense addition to both sweet and savory dishes.
The Latest Bite
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.