Lebanese Eggplant Tahini Salad
Rough pieces of oven-roasted eggplant in a measured lemon-tahini dressing.
Preparation: 25 min · Cooking: 30 min · Total: 1 hr 15 min · 2 servings
Ingredients
- 300 g Whole RAW eggplant, one fruit only a guide
- 50 g Tahini suitable for uncooked service
- 1 clove Garlic
- 30 ml Lemon juice
- 15 ml Initial cold dressing water
- 15 ml Optional extra cold dressing water, maximum (optional)
- 15 ml Olive oil finishing drizzle
- 15 g RTE pomegranate seeds
- Salt, to taste
Instructions
Prepare whole eggplant and oven
Wash 300 g whole RAW eggplant and pierce skin with a fork. Preheat conventional oven to 220°C; use an appropriate metal tray. This is not an assumed thermostatic broiler or a requirement to burn skin black.
Wash 300 g whole RAW eggplant and pierce skin with a fork. Preheat conventional oven to 220°C; use an appropriate metal tray. This is not an assumed thermostatic broiler or a requirement to burn skin black.
Measure dressing and garnishes
Measure 50 g tahini, 1 garlic clove, 30 ml lemon, 15 ml cold dressing water plus optional maximum 15 ml extra, 15 ml finishing oil and 15 g RTE pomegranate. Check labels for uncooked service; no inherited tomato/parsley/pine nuts.
Measure 50 g tahini, 1 garlic clove, 30 ml lemon, 15 ml cold dressing water plus optional maximum 15 ml extra, 15 ml finishing oil and 15 g RTE pomegranate. Check labels for uncooked service; no inherited tomato/parsley/pine nuts.
Roast until collapsed and tender
Roast at 220°C from a 30-minute first check until fully tender/collapsed. Continue for actual fruit size without requiring the whole skin to burn. Raw fruit weight does not guarantee cooked flesh yield.
Roast at 220°C from a 30-minute first check until fully tender/collapsed. Continue for actual fruit size without requiring the whole skin to burn. Raw fruit weight does not guarantee cooked flesh yield.
Roast until collapsed and tender: 1800 seconds
Handle, peel and drain safely
Check safe handling from 10 minutes, then peel/scoop with clean utensils; discard skin. Drain from 10 minutes. Never wait on the counter for a whole hot fruit to reach 4°C. Chop flesh about 2 cm; cool in shallow portions and refrigerate promptly, not a purée or tap-rinsed pulp.
Check safe handling from 10 minutes, then peel/scoop with clean utensils; discard skin. Drain from 10 minutes. Never wait on the counter for a whole hot fruit to reach 4°C. Chop flesh about 2 cm; cool in shallow portions and refrigerate promptly, not a purée or tap-rinsed pulp.
First safe-handling check: 600 seconds
Drain flesh check: 600 seconds
Whisk measured dressing
Whisk tahini, minced garlic, lemon, initial 15 ml cold water and salt to taste. Use only recorded portions of optional extra 15 ml cold water if needed; no unmeasured thinning.
Whisk tahini, minced garlic, lemon, initial 15 ml cold water and salt to taste. Use only recorded portions of optional extra 15 ml cold water if needed; no unmeasured thinning.
Fold pieces without puréeing
Gently combine cooled rough eggplant pieces with all measured dressing. Keep the chunky salad distinct from a puréed dip; do not invent a 3:1 cooked-flesh ratio.
Gently combine cooled rough eggplant pieces with all measured dressing. Keep the chunky salad distinct from a puréed dip; do not invent a 3:1 cooked-flesh ratio.
Finish measured garnish
Plate with all 15 ml finishing olive oil and 15 g RTE pomegranate seeds. Divide into 2 catalogue shares; no extra unlisted garnish.
Plate with all 15 ml finishing olive oil and 15 g RTE pomegranate seeds. Divide into 2 catalogue shares; no extra unlisted garnish.
Keep chilled by component deadline
Keep covered at 4°C or colder, use within 2 days or earlier component deadline. No prolonged room-temperature cooling or claim that a soft texture proves safety.
Keep covered at 4°C or colder, use within 2 days or earlier component deadline. No prolonged room-temperature cooling or claim that a soft texture proves safety.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Serve chilled or promptly as directed; do not repeatedly warm and cool ready-to-eat food. Unsafe earlier holding cannot be repaired by reheating.
About this recipe
Rough pieces of oven-roasted eggplant in a measured lemon-tahini dressing.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.