Summer Grilled Eggplant Salad with Tahini Dressing Recipe
![Shanthi Appelo](https://cdn.sanity.io/images/ruord509/production/cbd441abfe6b89a06d4ff683b33226e1481fe3c8-188x188.jpg?w=3840&q=75&fit=clip&auto=format)
| 1 min read
![Summer Grilled Eggplant Salad](https://cdn.sanity.io/images/ruord509/production/e99c1a4ca066bb871178f9f159016cb3197d204d-600x300.jpg?w=3840&q=75&fit=clip&auto=format)
Serving Amount
Ingredients
2 eggplants, sliced 1/2-inch thick
Spray oil
Salt and pepper to taste
1⁄4 cup pine nuts
1⁄2 cup cherry tomatoes, sliced
2 tbsp flat-leaf parsley, chopped
1⁄4 cup feta cheese
1 lemon, wedged for serving
1⁄3 cup tahini
1 lemon, juiced (or ¼ cup lemon juice)
1 tbsp honey
1 clove garlic
1⁄4 cup filtered water
Salt and pepper to taste
Instructions
Step 1
Preheat grill and prepare grates by spraying with oil.
Step 2
Spray each side of the eggplant slices with spray oil and season with salt and pepper.
Step 3
Grill eggplant slices on each side until grill marks appear and are golden brown.
Step 4
On a plate or in a bowl, add eggplant slices, sliced cherry tomatoes, pine nuts, parsley and feta cheese. Drizzle dressing on top and serve with a lemon wedge.
Step 5
In a blender, combine all ingredients until smooth. Serve with eggplant salad.