Food recipes
Broiled Eggplant and Zucchini Salad with Tahini Dressing
Broiled Eggplant and Zucchini Salad with Tahini Dressing
Serves 4
Ingredients:
1 large or 2 medium eggplants (about 2 pounds)
2 medium zucchini (about 1 pound)
1/2 cup olive oil, or more as needed
Salt and pepper
1 garlic clove
1 lemon
1/4 cup tahini
1/4 cup Greek yogurt
1/4 teaspoon cumin
1 small red onion
Several sprigs fresh parsley, for garnish
Crumbled feta (optional)
Directions:
1. Turn the broiler to high with the rack 4 inches from the heat. Cut the eggplant on the diagonal into 1-inch-thick slices and halve the zucchini lengthwise.
2. Put the eggplant and zucchini (cut side up) on a rimmed baking sheet, brush with olive oil (a bit extra on the eggplant), and sprinkle with salt and pepper.
3. Broil, turning the eggplant once and leaving the zucchini cut side up, until tender and browned, 8 to 15 minutes.
4. Meanwhile, mince the garlic. In a large bowl stir together the tahini, yogurt, cumin, garlic, the juice of 1/2 lemon, 2 tablespoons olive oil, and salt and pepper.
5. Chop half the red onion.
6. Transfer the eggplant and zucchini to a platter and spread with the dressing. Sprinkle with the onion and chopped parsley, and feta if you like. Taste, adjust the seasoning, and serve.
Variations:
With Mustard Dressing: Use 1 tablespoon red wine vinegar for the lemon juice, 1/4 cup Dijon for the tahini, and 1 tablespoon chopped fresh tarragon for the cumin.
Broiled Eggplant and Tomato Salad with Peanut-Soy Dressing: Use 3 large tomatoes (raw or broiled) instead of zucchini, 1 lime instead of lemon, 1/2 cup peanut butter instead of tahini, 2 tablespoons soy sauce instead of yogurt, 1 minced fresh hot chile instead of cumin, and cilantro instead of parsley. No additional salt needed.
Tip: Salting the eggplant slices and letting them drain in a colander for up to an hour, then rinsing and patting dry, draws out moisture and tenderizes them.
Serves 4
Ingredients:
1 large or 2 medium eggplants (about 2 pounds)
2 medium zucchini (about 1 pound)
1/2 cup olive oil, or more as needed
Salt and pepper
1 garlic clove
1 lemon
1/4 cup tahini
1/4 cup Greek yogurt
1/4 teaspoon cumin
1 small red onion
Several sprigs fresh parsley, for garnish
Crumbled feta (optional)
Directions:
1. Turn the broiler to high with the rack 4 inches from the heat. Cut the eggplant on the diagonal into 1-inch-thick slices and halve the zucchini lengthwise.
2. Put the eggplant and zucchini (cut side up) on a rimmed baking sheet, brush with olive oil (a bit extra on the eggplant), and sprinkle with salt and pepper.
3. Broil, turning the eggplant once and leaving the zucchini cut side up, until tender and browned, 8 to 15 minutes.
4. Meanwhile, mince the garlic. In a large bowl stir together the tahini, yogurt, cumin, garlic, the juice of 1/2 lemon, 2 tablespoons olive oil, and salt and pepper.
5. Chop half the red onion.
6. Transfer the eggplant and zucchini to a platter and spread with the dressing. Sprinkle with the onion and chopped parsley, and feta if you like. Taste, adjust the seasoning, and serve.
Variations:
With Mustard Dressing: Use 1 tablespoon red wine vinegar for the lemon juice, 1/4 cup Dijon for the tahini, and 1 tablespoon chopped fresh tarragon for the cumin.
Broiled Eggplant and Tomato Salad with Peanut-Soy Dressing: Use 3 large tomatoes (raw or broiled) instead of zucchini, 1 lime instead of lemon, 1/2 cup peanut butter instead of tahini, 2 tablespoons soy sauce instead of yogurt, 1 minced fresh hot chile instead of cumin, and cilantro instead of parsley. No additional salt needed.
Tip: Salting the eggplant slices and letting them drain in a colander for up to an hour, then rinsing and patting dry, draws out moisture and tenderizes them.
Printed from https://recipe.bluelayer.org/recipe/74727/broiled-eggplant-and-zucchini-salad-with-tahini-dressing