10-Minute Baked Silky Greek Eggplant Salad with Zesty Tahini
This quick and vibrant salad features tender, roasted eggplant cubes tossed in a creamy, lemon-tahini dressing, creating a silky texture and bold Mediterranean flavors. It's a perfect, healthy side dish that comes together in just 10 minutes of active cooking.
Ingredients
Ingredients
- 1 lb eggplant cut into 1-inch cubes
- 2 tbsp olive oil divided
- 1 tsp dried oregano divided
- 2 tbsp tahini well-stirred
- 2 tbsp fresh lemon juice about 1/2 lemon
- 1 tbsp water to thin dressing
- 1 clove garlic minced
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The eggplant will soften further but the flavors will meld beautifully. Make-Ahead: The tahini dressing can be made up to 3 days in advance and stored in the fridge. Simply stir well before using. For a creamier dressing, add an extra tablespoon of water. Variations: Add a sprinkle of crumbled feta cheese or a handful of toasted pine nuts for extra texture. For a spicier kick, add a pinch of red pepper flakes to the dressing. Serving Suggestion: Serve as a side to grilled chicken or fish, or as a topping for warm pita bread.