This salad evokes the feeling of summer barbecues and picnics under the sun. Its star ingredient is the eggplant, which is grilled and then puréed with garlic confit, vegetables, green olives and walnuts. Serve it on a bed of tahini, garnish with pomegranate seeds and drizzle with a pomegranate molasses. Fragrant and served family-style, it’s the perfect starter for dipping and spreading.
AppetizersBBQBell PeppersEggplantMediterraneanSaladsSummer CookingSummer PartiesSummer PicnicSummer Salads and SidesWorld Cuisine
Ингредиенты
- 1/2 cup (125 ml) tahini
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) water
- 1/2 tsp (2.5 ml) honey
- 2 jalapeño chili peppers
- 3 garlic cloves, unpeeled
- 1/4 cup (60 ml) olive oil, plus more for drizzling
- 1 eggplant, about 1 ½ lb (675 g)
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) pomegranate molasses, plus more for serving
- 1 small tomato, cut into small dice
- 1/2 red bell pepper, seeded and cut into small dice
- 1/4 cup (45 g) pitted green olives, coarsely chopped
- 1/3 cup (35 g) roasted walnuts, chopped
- 2 tbsp flat-leaf parsley leaves, plus more for serving
- 2 tbsp pomegranate seeds
Инструкция
- In a bowl, whisk together all of the ingredients until smooth. Season with salt. Set aside.
