Eggplant salad with tahini and walnuts


Wash the eggplants, dry them, pierce them (so they won’t burst during roasting) and place them in a medium oven pan. Roast in the oven at 200oC set to fan for about 30 minutes. Then cut the eggplants in halves perpendicularly and use two spoons to remove the flesh and place it in a bowl. Add salt, pepper, the tahini, the grounded walnuts, and the herbs coarsely chopped. Last, add the oil and mix. Garnish with whole walnuts and sprigs of parsley and serve.


  • 6 eggplants
  • 5 sprigs of parsley
  • 5 sprigs of thyme
  • 2 tbsp tahini
  • 2 tbsp grounded walnuts
  • 1 cup olive oil
  • Salt
  • Pepper