Description
crunchy peppery arugula, creamy eggplant, tangy dressing
Ingredients
Scale
- 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
Instructions
- Add the tahini to the lemon juice and salt and whisk, it will slowly turn to a lighter color and become thicker.
- Slowly add the water and whisk till you get it to a drizzling consistency
- Set aside
- Fry or grill your eggplant slices and season them with a pinch of salt while still hot.
- Toss the arugula, tomatoes and onions then arrange in a serving plate
- sprinkle with sesame seeds and drizzle with tahini sauce
- Prep Time: 10 mins
- Cook Time: 10 mins