I love arugula. It is the perfect combination between crunchy and peppery.It makes the perfect back ground to a refreshing salad or maybe three. Need something to add crunch to your cheese sandwich? You made pizza and think of topping it with some greens to make it healthy or healthier?
Arugula comes to the rescue every time.
This particular salad is another result of my research in the name of science. We had this at a little italian restaurant we love, it combined crunchy peppery arugula, creamy eggplant, tangy dressing and I just knew I had to try to recreate this at home. 
Eggplant arugula salad with tahini dressing
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This Eggplant Arugula Salad combines crunchy peppery arugula with creamy fried eggplant and a tangy tahini dressing, creating a refreshing and satisfying dish.
Ingredients
- 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 tsp (5 grams) toasted sesame seeds
- 3 tbsp (45 ml) tahini
- Juice of 1 lemon
- Salt, to taste
- Water, as needed
- Olive oil, for frying
Instructions
- In a small bowl, add 3 tbsp of tahini to the juice of 1 lemon and a pinch of salt. Whisk until the mixture turns a lighter color and thickens.
- Gradually add water to the tahini mixture, whisking continuously until you achieve a drizzling consistency. Set aside.
- Heat olive oil in a frying pan over medium heat. Add the eggplant strips and fry until golden brown and tender, about 5-7 minutes. Remove from the pan and drain on paper towels.
- In a large salad bowl, combine the arugula leaves, sliced red onion, and tomato strips.
- Add the fried eggplant to the salad bowl.
- Drizzle the tahini dressing over the salad and toss gently to combine.
- Sprinkle with toasted sesame seeds before serving.
Notes
- For a lighter version, grill the eggplant instead of frying.
- This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
- Adjust the dressing consistency by adding more water if needed.
- You can substitute spinach for arugula if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6 grams
- Sodium: 150 mg
- Fat: 18 grams
- Carbohydrates: 18 grams
- Fiber: 6 grams
- Protein: 6 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
Why does the recipe fry the eggplant rather than roasting or grilling it?
Frying the eggplant strips in olive oil for 5–7 minutes until golden brown and tender gives them the creamy interior the author describes as a perfect contrast to the peppery arugula. The notes do note that grilling is a lighter alternative if you prefer less oil.
How do I get the tahini dressing to the right consistency?
Whisk 3 tbsp tahini with the juice of 1 lemon and a pinch of salt until the mixture turns a lighter color and thickens, then gradually add water while whisking until you reach a drizzling consistency. The notes add that you can adjust with more water as needed.
Can I substitute a different green for the arugula?
Yes — the notes specifically suggest spinach as a substitute. Keep in mind that spinach is milder and less peppery than arugula, which will change the flavor balance with the tangy tahini dressing.
This was super good, the eggplant is perfect as is the red onion and tomatoes. I changed too things: added slightly more tahini to the dressing to balance the tanginess, and added more toasted sesame seeds. 5/5