Eggplant salad with tahini
A variation of baba ghanoush: whole roasted eggplants baked in the oven, mashed and mixed with raw tahini, lemon juice, garlic, salt, and pepper, served c…
Discover this zucchini salad with tahini, a creative and delicious take on the traditional salad. Replace the mayonnaise with tahini for a unique and flavorful taste. Perfect for summer meals or as an appetizer.
Ingredients and directions
- Prep time15 min
- Cook time45 min
- Resting40 min
- Total1 hr 40 min
- DifficultyEasy
- CostBudget
- Cooking methodfour
- Estimated cost$3.81 $0.95 / serving Estimated price; varies by store.
- Vegan
- Vegetarian
Ingredients
people
- $3.50
- $0.16
- $0.02
- $0.13
Prices from US supermarkets.
Directions
- Roast the whole eggplants in a very hot oven (220 °C) for about 45 minutes.
- Let them cool, then remove the skin.
- Crush the flesh with a fork and/or a knife, then place it in a mixing bowl. ≈ 4 min
- Add all the other ingredients and mix until you have a smooth mixture; add a little water if the tahini is too thick. ≈ 4 min
- Taste, adjust the seasoning, let it cool, and serve cold.
The bill
Eggplant salad with tahini
- 2 eggplants$3.50
- 2 to 3 teaspoons of crushed garlic$0.16
- 1/2 teaspoon of salt$0.02
- 1/4 teaspoon of black pepper$0.13
Total$3.81
that's $0.95 per person
Estimated price; varies by store.
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