Grilled Eggplant Salad Recipe with Lemon-Tahini Dressing | Life by Daily Burn
Grilled eggplant, pine nuts and arugula...there’s no shortage of flavor in this Middle Eastern-inspired dish! Get the filling, fiber-packed salad recipe here.
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Cooking tools:
- Grill
- Food processor
- Blender
- Cutting board
- Chef's knife
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Pastry brush
- Spoon
- Tongs
- Spatula
Ingredients
- 2 large eggplants
- 4 cups arugula
- 1 tablespoon olive oil
- 1/4 cup pine nuts, toasted
- 1/4 cup pomegranate seeds
- 1/3 cup parsley, chopped
- 2 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 teaspoon honey (or other sweetener if vegan)
- Pinch of salt
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