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Recipe by Michal Frischman

Crispy Eggplant Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

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.

Ingredients

Salad

  • 1 package B’gan breaded eggplant sticks

  • 10 ounces (280 grams) arugula

  • 2 avocados, diced

Tahini-Soy Dressing

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

Crispy Eggplant Salad

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