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Add a photoThe thin slices of eggplant layered in a flat circle on the plate remind me of the thinly sliced meat or fish in a carpaccio dish. If you make this salad, keep a watchful eye on the oven as the eggplant cooks super fast. The tahini dressing really makes the dish. This small thin variety of eggplant is available in the summer through September. I also suggest using Japanese eggplant because they are very similar in size.
Servings: 1
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Ingredients
- 2-3 Italian baby or Japanese eggplants, thinly sliced on mandolin
- ½ tsp tahini paste
- Lemon juice from ½ lemon
- ¼ tsp honey
- 1 Tbs extra virgin olive oil
- A few leaves of mint and basil, chopped
- Salt and pepper to taste
- Mixed greens (optional)
- 1 tsp crumbled goat cheese
Directions
- Preheat oven to 350 degrees. Lay out slices of eggplant on a sheet pan, brush with olive oil and season with salt and pepper. Put in oven for about 5 minutes. Keep a watchful eye as they can easily burn.
- In the meantime, make the dressing: combine tahini paste, lemon juice, and honey in a small bowl. Gradually whisk in extra virgin olive oil until an emulsion is formed. Add mint and basil. Season with salt and pepper.
- Arrange eggplant slices on a plate. Top with mixed greens and goat cheese crumbles. Pour tahini dressing over eggplant and greens.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 46g | |
| Calories 168 | |
| Calories from Fat 156 | 93% |
| Total Fat 17.6g | 22% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 330mg | 14% |
| Potassium 18mg | 1% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.75g | 1% |
| Protein 1.15g | 2% |
Reviews
September 6, 2010
great idea for eggplant with a middle eastern flavorI've cooked/tasted this recipe!
