Grilled Zucchini and Eggplant Salad with Tahini Dressing
Method
Preheat a grill or griddle pan over a medium heat.
Brush the courgette and aubergine slices with 2 tbsp extra virgin olive oil and season with a pinch of salt and freshly ground black pepper.
Grill the courgette and aubergine for about 3–5 minutes on each side until tender but still firm and lightly charred. Set aside to cool slightly.
In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, the minced garlic, and a pinch of salt.
Slowly add 75 ml water, whisking until the dressing reaches a smooth, pourable consistency. Adjust the amount of water if needed to thin the sauce.
In a large mixing bowl, toss the grilled courgette and aubergine together with the fresh parsley.
Drizzle the tahini dressing over the vegetables, gently tossing to ensure the dressing coats all the ingredients.
Sprinkle the salad with 40 g pomegranate seeds for a touch of sweetness and colour.
Serve the salad immediately, either as a light meal or as a side dish. Garnish with extra parsley or pomegranate seeds if desired.
This Grilled Zucchini and Eggplant Salad with creamy tahini dressing, fresh parsley, and pomegranate seeds is a perfect blend of smoky, nutty, and sweet flavors. It's a simple yet flavorful Mediterranean-inspired dish, ideal for a healthy and satisfying meal.
Nutrition Facts
Per serving
