Eggplant Arugula Salad With Tahini Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C). Slice the eggplant into rounds and brush with olive oil.
• STEP 2.Place the eggplant slices on a baking sheet and roast for 20-25 minutes, or until golden brown.
• STEP 3.In a small bowl, whisk together tahini, lemon juice, garlic, water, salt, and pepper to make the dressing.
• STEP 4.In a large bowl, combine arugula, roasted eggplant, cherry tomatoes, and red onion. Drizzle with tahini dressing and toss to coat.

Cooking Tips

• You can also grill the eggplant slices instead of roasting them in the oven.
• Add some crumbled feta cheese or toasted pine nuts for extra flavor and texture.
• Make the dressing in advance and store it in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled or at room temperature.
• Garnish with fresh herbs like parsley or mint before serving, if desired.