Crispy Eggplant Salad

I made a variation of this salad for a meal with friends a while back, and it looked deceptively fancy. The eggplant requires a lot of attention, so it doesn’t need that many other veggies with it competing for the spotlight. This tahini and soy dressing is my new go-to on hearty greens and is also amazing on roasted butternut squash, so make extra if you’re into that sort of thing.

Directions

Prepare the Salad

1. Preheat oven to 400°F (200°C).

2. Lay the eggplant on a Gefen Parchment-covered baking sheet and bake until crispy, about 20 minutes.

3. Combine the tahini, water, salt, and lemon juice until smooth (or use 1/4 cup prepared techinah). Stir in the honey and soy sauce until thoroughly combined.

4. To serve: Toss the arugula and avocado in dressing, then pile the eggplant on top.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

Arugula Aubergines Avocadoes Avocados Baked Breaded Crisp Dairy free Eggplant Eggplant salad Eggplant side dish Eggplants Fancy salads Mighty sesame Mighty Sesame Tahini Non-dairy Pareve Parve cheesecake Salad Salads Soy sauce Tachina Tahina Tahini Techina Tehina Tehini