Ingredients
Scale
- 2 medium eggplants
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Olive oil, for grilling
Instructions
- Preheat the grill to medium-high heat.
- Slice the eggplants into 1/2-inch rounds and brush both sides with olive oil. Season with salt and pepper.
- Grill the eggplant slices for about 4-5 minutes on each side until tender and grill marks appear. Let them cool slightly.
- In a small bowl, mix tahini, lemon juice, minced garlic, and a pinch of salt. Add water to thin if needed.
- Chop grilled eggplant into bite-sized pieces and combine with diced bell pepper, cucumber, cherry tomatoes, and parsley in a large bowl.
- Drizzle the tahini dressing over the salad and toss gently to combine.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g