Eggplant & Tahini Salad

Eggplant, Tahini, Salsa and Pine Kernel Salad

Author: Female For Life | 24 Feb 2015

This sensational salad looks incredible and tastes incredible. It is also very filling. Gorgeous as an accompaniment to a lamb dish as it has a middle eastern flare to it.


  • 1kg eggplant
  • half a red onion, chopped
  • 300g Roma tomatoes, diced
  • 20g flat leaf parsley, chopped
  • 50g pine nuts, toasted
  • olive oil
  • freshly ground pepper
  • salt


  • 3 tbsp hulled tahini paste
  • 2 tbsp water
  • 1 lemon, juiced
  • 1 clove garlic, crushed
  • pinch of salt


Slice the eggplant into strips and baste with olive oil and lightly salt and pepper and bake at 180 until cooked through. Mix all the rest of the ingredients (excl the pine nuts) together into a salsa and make the tahini dressing by mixing everything together and beating.

Lay out the eggplant, throw the salsa on top, then the tahini and then the pine nuts. Yum!

From the recipe book "Sababa" by Tal Smith and Nirit Saban


Sandie said on: 7th March 2015, 9:55am

What is the method for putting the salad together (e.g. how is the eggplant cooked?)

Melanie said on: 7th March 2015, 10:29am

Hi Sandy. Cut the eggplant into wedges. Coat thinl in olive oil with black pepper and salt to taste. Bake until cooked :)