Grilled Eggplant Tahini Salad

Connie "Kiyu" Guerrero


n this Summer heat down here which lately has been over 103 degrees, a salad is about all I can stand! Who wants to feel bloated in the heat?!


★★★★★ 1 vote

10 Min
10 Min



  • 1 large
  • 1 stick
  • 1 Tbsp
  • 1 Tbsp
    lime juice
  • 1/4 Tbsp
    hot pepper flakes
  • 1 clove
    garlic (crushed)

  • 6 oz
    garlic flavored olive oil
  • 1 1/3 oz
    tamari sauce (dark soy sauce)
  • 3 oz
    tahini (vegan sesame seed paste)
  • 3 large
    lemon juice
  • 6 oz
  • 1/4 small
    vidalia onion
  • 1 small
  • 1/4
    green pepper
  • 1/4 - 1/2 large
    lemon black pepper

How to Make Grilled Eggplant Tahini Salad


  1. Slice eggplant into 1/2 inch slices. Salt and let weep. In saucepan, melt butter. Add coriander, lime juice, garlic and hot pepper flakes.
  2. Brush both sides of eggplant with butter mixture and grill 6 to 7 minutes. As eggplant grills, continue to brush with sauce
  3. Now set the eggplant aside and gather up your greens whichever you like and grill them for a few seconds on each side and then put on the plate first. Layer the eggplant on top and now we make our lemon tahini dressing:
  4. Put water, onion, garlic, green pepper in blender. Puree. Add remaining ingredients. Blend 3 to 5 minutes. Makes 2 cups.
  5. Pour over your salad and enjoy it folks!!! Grill Month continues on...

Printable Recipe Card

About Grilled Eggplant Tahini Salad

Dietary Needs: Vegetarian
Collection: Butter Up The Grill
Other Tags: Quick & Easy Healthy
Hashtags: #Eggplant #grilled #BBQ

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