Grilled Eggplant Salad with Tahini Dressing

I cook with tahini and eggplant a lot! They are two of my favourite ingredients, especially when together, as they really do complement each other so well and remind me of the wonderful Israeli dishes I have had in the past. One afternoon I was watching Everyday Gourmet at home, a cooking show of ex-Masterchef contestant Justine Schoefield, who had British born Melbourne chef of The Smith, Michael Lambie as a guest. I absolutely love Michael’s style of cooking, which takes on flavours and ingredients from all over the globe.

This recipe is just delicious, combining winning flavours of mint, tahini, garlic, lemon, Greek yoghurt and eggplant. It doesn’t get much tastier than this! I served this dish for dinner with a couple of other Mediterranian-style vegetable dishes, but I think it would go very well with lamb or falafel too. If you’re not a huge fan of tahini, then this is a great dish to start with as it is not overpowering at all.

Enjoy! X



8x large Lebanese Eggplants (or 2x regular eggplants)
50g Pinenuts ( I used some flaked almonds too)
½ bunch of English mint
100mls of Tahini dressing


Olive oil
300g Yoghurt
6 tbls Tahini
2 cloves of garlic, crushed
2 lemons, juiced
Salt and Pepper


Combine all dressing ingredients and mix well, season to taste.

Take the Eggplants and cut in half lengthways, brush with olive oil. (optional – season with salt and pepper). BBQ until golden.

Place the Tahini dressing on the bottom of the plate, top with the Eggplant, scatter the toasted pinenuts and mint leaves over.

For more of Justine Schoefield’s recipes:

Michael Lambie’s restaurant:


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