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Broiled Eggplant Salad with Tangy Tahini Dressing

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

  • 2 large, 3 medium, or 4 to 6 small eggplants
  • 6 tablespoons olive oil, plus more as needed
  • Salt and pepper
  • 1 clove garlic
  • 1 lemon
  • 1/4 cup tahini
  • 1/4 cup Greek yogurt
  • 1/4 teaspoon ground cumin
  • Hot tap water as needed
  • 1 small red onion
  • Several sprigs fresh parsley
  • Dried Aleppo (or other) pepper flakes, to taste

Instructions

  1. Turn the broiler to high; put the rack 4 inches from the heat.
  2. Trim and cut the eggplant(s) on the diagonal into slices no more than 1 inch thick.
  3. Put the eggplant slices on a rimmed baking sheet, drizzle with 4 tablespoons olive oil, and turn the slices to spread it generously on both sides; it’s okay if they’re touching. Sprinkle with salt and pepper.
  4. Broil, turning the eggplant once until it’s tender and browned in places, 8 to 12 minutes total.
  5. Peel and mince 1 clove garlic.
    Cut a lemon in half and squeeze the juice into a medium bowl through a strainer or your fingers to catch the seeds.
  6. Put 1/4 cup tahini in the bowl with 1/4 cup Greek yogurt, 1/4 teaspoon ground cumin, the garlic, 2 tablespoons olive oil, and a sprinkle of salt and pepper. Whisk until smooth, adding hot tap water 1 tablespoon at a time to get a pourable consistency. Taste and adjust the seasoning.
  7. Trim, peel, and halve the onion; thinly slice 1 half and refrigerate the other for another use.
    Chop several parsley sprigs.
  8. When the eggplant is ready, transfer the slices to a platter and spoon on the dressing. Scatter the onion and parsley over the dressing, sprinkle with the Aleppo to taste, and serve.

— Recipe from How to Cook Everything Fast