Lebanese Eggplant Salad

Lebanese Eggplant Salad

While browsing through recipes one evening, I came across this version of eggplant salad. And because I still had one bag of frozen eggplant left in the freezer, I thought I'd give it a try.

It turned out very good, even better than at the restaurant. Just be careful with the tahini (sesame paste). There are some brands that have a very strong smell and taste and you have to add only a little, to taste.

Ingredients

Metric US
●
Eggplant
2 pieces
●
Lemon
0.5 pieces
the juice
●
Salt
1 tsp
to taste
●
Tahini
1 tbsp
to taste
●
Extravirgin olive oil
3 tbsp

Step by step

Step 1

Bake the eggplants (see the Romanian eggplant salad recipe), drain well and place in a blender or food processor.

Also, add salt, olive oil, tahini and lemon juice.

Lebanese Eggplant Salad - Step 1
Step 2

Mix well. Adjust with salt, lemon juice and tahini, to taste.

Lebanese Eggplant Salad - Step 2
Step 3

Spread over bread or pita and serve.

Enjoy!

Lebanese Eggplant Salad - Step 3
Quantity: 500 g (7-8 servings)
Prep time: 10 min
Difficulty: easy
Ready in: 10 min
Publish date:
Collections: Salads, Vegetables recipes, Diet salads, Vegetarian food

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