Eggplant and Sesame Salad

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons sesame seeds
  • ¼ cup olive oil
  • 1 large eggplant
  • 2 garlic cloves, finely minced
  • 2 tablespoons lemon juice
  • Chopped fresh dill
  • Salt and freshly ground black pepper
  • Parsley


    1. Preheat oven to hot (400°F.).

    2. Sauté the sesame seeds in one tablespoon of the oil until they are lightly browned. Set aside.

    3. Bake the eggplant for about forty-five minutes, or until tender. Wash under running water and remove the skin very carefully. Let the eggplant drain.

    4. Chop or mash the eggplant with a wooden spoon or blend in an electric blender. Add the garlic, lemon juice and remaining oil to the eggplant. Season with dill, salt and pepper to taste. Top with the sesame seeds and a sprinkling of parsley.