Eggplant arugula salad with tahini dressing
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
crunchy peppery arugula, creamy eggplant, tangy dressing
  • 1 bunch of washed arugula leaves
  • 1 red onion cut into thin slices
  • 1 medium tomato deseeded and cut into strips
  • 1 medium eggplant peeled and cut into strips
  • 1 teaspoon (5 grams)toasted sesame seeds
For the dressing
  • juice of half a lemon
  • 2 tablespoons (30 grams) of tahini
  • a pinch of salt
  • enough water to thin it out
  1. Add the tahini to the lemon juice and salt and whisk, it will slowly turn to a lighter color and become thicker.
  2. Slowly add the water and whisk till you get it to a drizzling consistency
  3. Set aside
  4. Fry or grill your eggplant slices and season them with a pinch of salt while still hot.
  5. Toss the arugula, tomatoes and onions then arrange in a serving plate
  6. sprinkle with sesame seeds and drizzle with tahini sauce
Recipe by Honest Cooking at