Mediterranean Roasted Eggplant Salad with Garlic Tahini Dressing
This Mediterranean Roasted Eggplant Salad with Garlic Tahini Dressing is a perfect example of how simple, wholesome ingredients can create something truly special. The eggplant is roasted until caramelized and tender, then tossed with fresh vegetables, herbs, and a silky tahini dressing that ties everything together. It’s earthy, tangy, and creamy all at once — a refreshing salad that works beautifully as a side dish or a light main. Serve it warm or chilled, and it’ll taste like sunshine in a bowl.
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients
For the Salad:
2 medium eggplants (~600 g), cut into 1-inch (2.5 cm) cubes
3 tablespoons (45 ml) olive oil
Salt and black pepper, to taste
1 cup (150 g) cherry tomatoes, halved
1 small cucumber, diced
¼ red onion, thinly sliced
¼ cup (15 g) fresh parsley, chopped
2 tablespoons (15 g) toasted pine nuts
For the Garlic Tahini Dressing:
3 tablespoons (45 g) tahini
2 tablespoons (30 ml) lemon juice
1 clove garlic, minced
2 tablespoons (30 ml) warm water (more as needed)
Salt, to taste
Instructions
Roast the eggplant:
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper. Toss the cubed eggplant with olive oil, salt, and black pepper. Spread in a single layer and roast for 20–25 minutes, flipping halfway through, until golden and tender.
Prepare the dressing:
In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and warm water until smooth. Add more water a teaspoon at a time if the dressing is too thick. It should be creamy but pourable.
Assemble the salad:
In a large bowl, combine roasted eggplant, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix.
Add the finishing touch:
Drizzle the garlic tahini dressing over the salad and toss lightly until the vegetables are coated. Sprinkle toasted pine nuts on top.
Serve:
Serve immediately for a warm salad, or chill for 30 minutes for a refreshing cold version.
Tips
Cut eggplant evenly: Uniform cubes ensure even roasting and prevent some pieces from becoming mushy.
Use high heat: Roasting at 220°C helps the eggplant caramelize instead of steaming.
Avoid overcrowding: Spread the eggplant in a single layer; crowded pans lead to soggy results.
Perfect dressing texture: Add water gradually to achieve the right creamy consistency.
Soak red onions: For a milder flavor, soak the slices in cold water for 10 minutes, then drain.
Make ahead: The roasted eggplant and dressing can be prepared a day ahead and stored separately.
Toast pine nuts carefully: They burn quickly—keep them over low heat and stir constantly.
Variations
Add grains: Mix in cooked quinoa, bulgur, or couscous to make it more filling.
Cheese lovers: Crumble some feta or goat cheese over the top for a creamy contrast.
Add chickpeas: Roasted or plain chickpeas add protein and texture.
Use other vegetables: Roasted zucchini, bell peppers, or cherry tomatoes can replace or accompany eggplant.
Spice it up: Add a pinch of cumin or smoked paprika to the dressing for extra depth.
Herb twist: Try mint or dill instead of parsley for a fresh twist.
Nut alternative: Replace pine nuts with slivered almonds or chopped walnuts.
Vegan meal idea: Serve this salad over a bed of arugula or brown rice for a satisfying plant-based bowl.
Q&A
Q: Can I make this salad in advance?
A: Yes. Prepare and store each component separately, then assemble before serving to keep it fresh.
Q: Can I use eggplant skin-on?
A: Absolutely. The skin softens beautifully when roasted and adds texture and nutrients.
Q: What if I don’t have tahini?
A: Substitute with almond butter or Greek yogurt for a similar creamy consistency.
Q: How long does it last in the fridge?
A: Up to 3 days in an airtight container. Add the dressing just before serving.
Q: Can I grill the eggplant instead of roasting?
A: Yes. Brush the cubes with olive oil and grill until tender and slightly charred for a smoky flavor.
Nutrition
(Per Serving)
Calories: ~220 kcal
Protein: 5 g
Carbohydrates: 14 g
Fat: 17 g
Fiber: 5 g
Sugar: 6 g
Sodium: 200 mg
Conclusion
This Mediterranean Roasted Eggplant Salad with Garlic Tahini Dressing is fresh, vibrant, and deeply satisfying. The roasted eggplant brings warmth and depth, while the crisp vegetables and creamy tahini dressing brighten every bite. It’s a perfect harmony of flavors and textures that feels indulgent yet nourishing — a dish that fits beautifully into any Mediterranean-inspired meal.