Smoky eggplant salad with tahini

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 100g red onions, thinly sliced

    2 tbsp lemon juice

    1½ kg eggplant

    1½ tbsp tahini

    2 cloves garlic, crushed

    280g Greek-style yogurt

    2 tbsp extra virgin olive oil

    1 cup loosely packed fresh mint leaves, torn

    1 tsp ground sumac


  • Combine onion and half the lemon juice in a small airtight container.

    Preheat a barbecue (or grill plate) over high heat.

    Prick eggplants all over with a fork.

    Cook eggplants on heated barbecue, turning occasionally, for 30 mins or until skin is charred and flesh is very tender.

    Place eggplant in a large sieve over a large bowl; drain.


    Meanwhile, combine tahini, garlic, yogurt and remaining juice in an airtight container.

    Season to taste.

    Remove and discard skin from eggplant; using two forks, pull apart the flesh into pieces.

    Spoon eggplant into your lunch box; season well, then drizzle with oil.

    When ready to eat, top the eggplant with the onion mixture, mint and yogurt sauce.

    Sprinkle with sumac and enjoy with toasted flatbread.