Growing up, eggplant was on the small list of foods I didn’t like. Every kid has one of these lists, mine just probably was shorter than most because my parents never really catered to my specific tastes. I ate what they ate and that was it. The list of foods I wouldn’t eat consisted of eggplant and…. stewy tomatoes. Yes, stewy tomatoes. The normal guys were okay, but stewy, no chance. My mom frequently made a pasta dish with angel hair pasta, fresh basil, cooked stewy tomatoes, and pine nuts. Let me tell you, I protested this pasta with my life. Today it sounds absolutely delicious, but as a kid, those cooked stewy tomatoes were not being served to me no way, no how.
I’m not sure when or where I started eating eggplant or stewy tomatoes, but I grew into them eventually. And here I am today not only eating eggplant, but writing recipes based on how much I love it. If you’ve got a taste for something light, healthy, with big Mediterrean flavors this salad recipe could be it! If you close your eyes while you’re eating it you can almost imagine yourself sitting in the sun breathing in the Mediterranean ocean. The homemade tahini dressing brings out the delicious nutty grilled flavor of the eggplant. The mint and parsley add a fresh brightness. The tomatoes bring acidity. The pine nuts, texture.
This salad is delicious warm or cold. It is great served fresh or the next day mixed with greens. It makes an amazing lunch and a delicious dinner paired with fish or roasted chicken. It goes perfectly with goat cheese or feta. And best of all, it only takes a few minutes to throw together!
Let’s get started.
Step 1: Plant One On Me. Slice your eggplant into 1/2 inch slices. Brush or spray with olive oil. Slice your tomatoes, mint, and parsley. Combine tomatoes, mint, and parsley in mixing bowl.
Step 2: Get Dressed. Let’s make your dressing. Combine tahini, water, lemon juice, cinnamon, cumin, salt, pepper, and parsley in a wide mouth jar and blend using your immersion blender. If you don’t have an immersion blender, use regular blender or food processor. Blend until all the parsley is incorporated . If you’re working with a very thick tahini sauce and your dressing seems too thick you may need to add more water. Add 1 tablespoon at a time and blender until it has a smooth creamy dressing consistency.
Step 3: Let Me See Ya Grill. Fire up your grill pan or outdoor grill. Grill over moderate heat until charred and tender, about 2 minutes per side. Remove from heat. Allow eggplant to cool for 2-3 minutes or longer if you are someone who doesn’t like warm salads. I prefer this salad just slightly warm.
Step 4: Mix. Add your eggplant to a mixing bowl. Gently mix to combine.Top with pine nuts, salt, pepper, and 2-3 tablespoons salad dressing. The eggplant and tomatoes have moisture of their own so do not overdress the salad.
Plant One On Me {Grilled Eggplant and Tomato Salad with Tahini Dressing}
Ingredients
For the salad:
- 1 small eggplant sliced into 1/2 inch pieces
- 1 tablespoon olive oil for brushing the eggplant
- 3-4 kumato tomatoes sliced into small wedges (you can usually find these at Trader Joe's)
- 1 handful fresh mint chopped
- 2 handfuls fresh parsley roughly chopped
- 3 tablespoons toasted pine nuts
- Dash of salt
- Dash of pepper
For the tahini dressing:
- 3 tablespoons tahini (I use Trader Joe's brand)
- 1/2 cup water
- 1 lemon juiced
- 1 tablespoon olive oil
- 1 handful parsley
- Dash of cinnamon
- Dash of cumin
- Dash of salt
- Dash of pepper
Instructions
- Slice your eggplant into 1/2 inch slices. Brush or spray with olive oil. Slice your tomatoes, mint, and parsley. Combine tomatoes, mint, and parsley in mixing bowl.
- Combine tahini, water, lemon juice, cinnamon, cumin, salt, pepper, and parsley in a wide mouth jar and blend using your immersion blender. If you don't have an immersion blender, use regular blender or food processor. Blend until all the parsley is incorporated . If you're working with a very thick tahini sauce and your dressing seems too thick you may need to add more water. Add 1 tablespoon at a time and blender until it has a smooth creamy dressing consistency.
- Fire up your grill pan or outdoor grill. Grill over moderate heat until charred and tender, about 2 minutes per side. Remove from heat. Allow eggplant to cool for 2-3 minutes or longer if you are someone who doesn't like warm salads. I prefer this salad just slightly warm.
- Add your eggplant to mixing bowl. Gently mix to combine.Top with pine nuts, salt, pepper, and 2-3 tablespoons salad dressing. The eggplant and tomatoes have moisture of their own so do not overdress the salad.
57