Middle Eastern · Lunch
Mashed Eggplant Salad (Dairy-Free)
Smoky mashed eggplant folded with dairy-free tahini sauce, lemon, and garlic, finished with olive oil, pomegranate seeds, and parsley. The eggplant is charred directly over a flame until collapsed, then mashed to a coarse pulp so the flesh stays smoky and slightly chunky rather than pureed smooth.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
243Calories
5.8gProtein
16.3gFat
21.9gCarbs
8.6gSugar
9.6gFiber
775mgSodium
0mgChol
2.3gSat Fat
608mgPotassium
80mgCalcium
2.4mgIron
0mcgVitamin B12
11mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Pierce the eggplant several times with a fork and set it ready to char over a gas flame.
2
Char
Place the eggplant directly over a gas burner on high heat for 15 minutes, turning every few minutes, until the skin blisters black and the flesh collapses completely.
3
Rest
Transfer the charred eggplant to a colander and let it cool for 10 minutes, allowing bitter liquid to drain.
4
Prep
Split the cooled eggplant open and scoop the soft flesh into a bowl, discarding the charred skin and large seeds.
5
Fold
Mash the flesh with a fork, then fold in the tahini, minced garlic, lemon juice, cumin, and salt until slightly chunky.
6
Plate
Spread the mashed eggplant onto a plate, drizzle with olive oil, and scatter parsley, pomegranate seeds, and sumac on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz342g eggplant
- 3 tbsp46g tahini
- 2 clove2 clove garlic
- 3 tbsp46g lemon juice
- 2 tbsp28g olive oil, plus extra for drizzling
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp pomegranate seeds
- 1/4 tsp1/4 tsp ground cumin
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch sumac
