Eggplant Chopped salad and Tahini Sauce

In this recipe food by mamaa combined few of her favorite Middle Eastern dishes together.

It’s fresh, colorful and super flavorful, healthy and it’s easy to make. This recipe is plant based and gluten free and can be served for brunch, lunch, dinner or potluck party.

Keep reading for all the delicious details!
Ingredients

1 eggplant, sliced into 1/2 inch
1-2 tbs extra virgin olive oil

chopped salad
bunch of cherry tomatoes, chopped
2 Persian cucumbers, chopped
bell pepper, chopped
1/2 onion, chopped
green onion, chopped
2-3 tbs lemon juice
3 tbs olive oil
salt
black pepper
optional parsley

Tahini sauce
1 cup tahini paste
3 garlic cloves, minced
1/4 cup lemon juice
1/2- 3/4 cup cold water
salt

Instructions

1. Preheat the oven to 400° F. Place the eggplant slices on a sheet pan covered with parchment paper. Brush the eggplant with olive oil on both sides. Bake until browned ( flip the eggplant slices mid way).

2. In the meantime, toss the salad ingredients in a bowl. in a medium bowl add the tahini paste, garlic, lemon juice, cold water and salt. Mix. Taste and adjust seasoning.

3. Plate the baked eggplant, chopped salad on top and drizzle tahini sauce. Garnish with parsley and enjoy!

Eggplant Chopped salad and Tahini Sauce

Ingredients

1 eggplant sliced into 1/2 inch
1-2 tbs extra virgin olive oil
chopped salad
bunch of cherry tomatoes chopped
2 Persian cucumbers chopped
bell pepper chopped
1/2 onion chopped
green onion chopped
2-3 tbs lemon juice
3 tbs olive oil
salt
black pepper
optional parsley
Tahini sauce
1 cup tahini paste
3 garlic cloves minced
1/4 cup lemon juice
1/2- 3/4 cup cold water
salt

Instructions

Preheat the oven to 400° F. Place the eggplant slices on a sheet pan covered with parchment paper. Brush the eggplant with olive oil on both sides. Bake until browned ( flip the eggplant slices mid way).
In the meantime, toss the salad ingredients in a bowl. in a medium bowl add the tahini paste, garlic, lemon juice, cold water and salt. Mix. Taste and adjust seasoning.
Plate the baked eggplant, chopped salad on top and drizzle tahini sauce. Garnish with parsley and enjoy!

Looking for more vegan goodness? try this https://www.thestatenislandfamily.com/vegan-gluten-free-stuffed-peppers/