Recipe by Michal Frischman

Crispy Eggplant Salad

Print
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

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments