Smoky eggplant salad with tahini and mint

  • 45 mins cooking
  • Serves 20
  • Print


Smoky eggplant salad with tahini and mint
  • 1 small red onion, halved, sliced very thinly
  • 2 tablespoon lemon juice
  • 5 medium eggplants
  • 1 1/2 tablespoon tahini
  • 2 clove garlic, crushed
  • 1 cup (280 grams) greek-style yoghurt
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon sumac
  • 1/2 cup loosely packed fresh mint leaves, torn


Smoky eggplant salad with tahini and mint
  • 1
    Preheat a barbecue or chargrill plate to high heat. Combine onion and half the juice in a small bowl; set aside.
  • 2
    Prick eggplants all over with a fork. Cook eggplants on a heated barbecue, turning occasionally, 30 minutes or until skin is charred and flesh is very tender. Place eggplants in a large sieve over a large bowl; drain. Cool.
  • 3
    Meanwhile, in a small bowl, combine tahini, garlic, yoghurt and remaining juice. Season to taste.
  • 4
    Remove and discard skin from eggplants. Pull flesh apart with two forks, place on a large platter; season well. Drizzle eggplant with oil. Spoon yoghurt sauce over eggplant. Top with onion mixture, sumac and mint leaves.

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