Eggplant salad with tahini sauce

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

This salad celebrates the silky fleshiness of the eggplant. The flavours are earthy and robust and it’s a salad that would work well with either lamb, beef or seared tuna.

The tahini sauce is one of my favourites and when I’m not serving it drizzled over this eggplant salad, I’ll whip it up as a dip for crudités and crackers.


  • 6 long green chillies
  • 2 eggplants (aubergines) (600 g/1


Heat the grill (broiler) or barbecue plate to medium. Cut the chillies in half lengthways and use a teaspoon to scrape away the seeds. Pierce the eggplants and tomatoes with a skewer a few times and rub some of the olive oil over their skins.

Put the chillies, eggplants and tomatoes on a baking tray and place under the hot grill or on the barbecue plate. Grill, turning occasionally, unt