Eggplant, sesame paste and mint salad
4 servings
30 minutes
Eggplant salad with sesame paste and mint is a harmony of flavors from Arabic cuisine, where creamy tahini complements the smoky aroma of grilling, and fresh mint adds lightness to the dish. This recipe is rooted in Middle Eastern traditions where eggplants are a key ingredient in many dishes. The original texture of the salad features tender, slightly roasted pieces of eggplant soaked in a spicy sauce with hints of garlic and lemon. A yogurt dressing with paprika adds zest, making the flavor rich yet refreshing. It is best served at room temperature to allow all flavor nuances to unfold. This salad is perfect as a standalone dish or as an accompaniment to grilled meat, enhancing the meal with Mediterranean motifs.
1
First, prepare the salad dressing. Place sesame paste, lemon juice, 2 teaspoons of olive oil, and one minced garlic clove in a food processor. Add 125 ml of water. Blend until smooth, then set aside.
- Tahini: 3 tablespoons
- Lemon juice: 2 tablespoons
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
2
Preheat the barbecue or grill to medium heat. Thinly slice the eggplant, place it in a bowl, and drizzle with 2 tablespoons of olive oil.
- Eggplant: 1 piece
- Olive oil: 3 tablespoons
3
Chop the remaining garlic clove and add it to the eggplants, mixing well.
- Garlic: 2 cloves
4
Grill the eggplants for 3 minutes, turning once during cooking. Place in a bowl and cool.
5
Chop parsley finely and mint coarsely. Sprinkle them over the eggplants, then pour the dressing and mix thoroughly. Drizzle yogurt on top and sprinkle with paprika. The dish should be at room temperature when served.
- Flat-leaf (Italian) parsley: 10 g
- Mint: 1 bunch
- Greek yoghurt: 2 tablespoons
- Smoked paprika (pimenton): 1 teaspoon
