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Eggplant, Tomato and Chickpea Salad with Tahini-Yoghurt Dressing

Eggplant, Tomato and Chickpea Salad with Tahini-Yoghurt Dressing

Felicity MacLeod

Felicity MacLeod

Prep 20 mins20m
Cook 20 mins20m
Serves 6

I'm obsessed by tahini at the moment, so any salad with a tahini dressing is a winner for me.

I love this salad, it is always a hit with friends thanks to the richness of the oily eggplant, the nutty tahini, the citrus yoghurt and the crunch of lettuce and yummy grape tomatoes.

This recipe will give you extra tahini-yoghurt dressing which is great as it makes a wonderful sauce for chicken, fish and lamb.

↬ Adapted from Moorish by Greg & Lucy Malouf, 2001

Ingredients

  • 2 eggplants (sliced into wedges)
  • 2 tbsps olive oil
  • 250 g grape tomato (halved, I like to use the mixed medley to get lots of different colours into my salad)
  • 1 tbsp extra virgin olive oil
  • lemon juice (a squeeze)
  • 300 g mix lettuce
  • salt & pepper
  • sweet paprika
  • 400 g can chickpea (rinsed and drained)

  • Tahini-Yoghurt Sauce

  • 180 g plain yoghurt
  • 60 ml tahini paste
  • 1 lemon (juiced)
  • 1 clove garlic (crushed with salt)

Instructions

Keep screen awake
  • 1
    To make the tahini-yoghurt sauce: Combine the yoghurt, tahini, lemon juice and garlic until mixed, taste and season as necessary. Hint: consistency should be similar to honey. The sauce will last up to 3 days in the fridge.
  • 2
    Lightly salt the eggplant wedges in a colander and sit for . Rinse under cold water and pat dry with kitchen paper.
  • 3
    Pre heat a oven to 220 degrees C. On a oven tray add the eggplant and olive oil and cook until golden brown (about ), flipping occasionally.
  • 4
    In a bowl, add the eggplant, chickpeas and tomatoes with a splash of olive oil, lemon juice, salt & pepper and paprika. Mix well.
  • 5
    In a salad bowl, add the lettuce and top with eggplant, tomato and chickpea mixture.
  • 6
    Serve with dressing on the side.

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