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
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 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