Try this amazing eggplant salad!


  • 8x large Lebanese Eggplants

  • 50g Pinenuts

  • ½ bunch of English mint

  • 100mls of Tahini dressing

  • Olive oil

  • Tahini

  • 300g Yoghurt

  • 6 tbls Tahini

  • 2 cllove of garlic, crushed

  • 2 lemons, juiced

  • Salt and Pepper


  • 1.

    Combine all ingredients and mix well, season to taste

  • To Serve:

  • 1.

    Take the Eggplants and cut in half lengthways, brush with olive oil. (optional - season with salt and pepper). BBQ until golden.

  • 2.

    Place the Tahini dressing on the bottom of the plate, top with the Eggplant, scatter the toasted pinenuts and mint leaves over.

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