Eggplant Salad (dip) with Tahini

by Marianna Gol



  • 4 lg. eggplants, roasted in the oven with the skin
  • 1 onion, chopped
  • 3 garlic clove, pressed
  • 2 med. tomatoes, cubed
  • 1 lemon, juiced
  • ½ cup Tahini (Middle Eastern sesame paste)
  • ½ cup chopped fresh coriander – if not available
  • salt
  • black pepper


  1. Roast eggplants in the oven on high heat for 40 minutes. The skin will slightly burn — it’s OK, it will give your eggplant salad a grilled flavor. Set cooked eggplant aside.
  2. Prepare other ingredients and mix them in a large mixing bowl. Tahini will thicken after you add lemon juice. You can add a few spoonfuls of water to make it more “paste-like” (juice from the tomatoes may do it too). Add the seasoning.
  3. Scrape the eggplant with a spoon into a strainer. Salt it lightly (to extract the liquid). Let it drain for 20-30 minutes.
  4. Chop and mix with the rest of the ingredients.
  5. Adjust the seasoning.

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