Middle Eastern · Lunch
Mashed Eggplant Salad
Smoky mashed eggplant folded with tahini, garlic, lemon juice and olive oil, similar to baba ghanoush but chunkier and served as a composed salad with tomato, parsley, sumac and black olives. Eggplant is charred directly over flame then peeled before mashing, giving the salad its smoky depth.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
246Calories
5.8gProtein
18.2gFat
18.9gCarbs
8.8gSugar
9.1gFiber
432mgSodium
0mgChol
2.7gSat Fat
760mgPotassium
90mgCalcium
2.1mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
egg-free
low-carb
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Pierce the eggplant with a fork and set it directly over a gas burner on medium-high heat.
2
Char
Turn the eggplant every 2 to 3 minutes with tongs, charring on all sides for 12 to 15 minutes until the skin blackens and the flesh feels completely soft.
3
Cool
Transfer the charred eggplant to a bowl, cover and let it rest for 10 minutes until the skin loosens.
4
Prep
Peel off and discard the blackened skin, then chop the flesh and let excess liquid drain off. Mash the flesh with a fork, fold in tahini, minced garlic, lemon juice and salt until creamy. Stir in most of the tomato and parsley, reserving some for topping.
5
Plate
Spread the mash onto a plate, scatter reserved tomato, parsley and olives on top, dust with sumac and drizzle with olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz250g, about 1 medium eggplant
- 2 tbsp2 tbsp tahini
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1/2 cup120g tomato
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp sumac
- 66 pitted black olives
- a pinch of salt
