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Grilled Eggplant Salad with Tahini Dressing

4.7 stars, average of 7 ratings

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Healthy and delicious, what more could you ask for?

Enjoy the rich flavours of infused eggplant, grilled to perfection, teamed with roasted capsicum and wilted kale. Top it all off with a sweet and tangy tahini drizzle.

We're using roasted bell peppers which are perfect for this low-carb salad. Just make sure to check the label for added sugars. Enjoy!

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Hands-on Overall

Allergy information for Grilled Eggplant Salad with Tahini Dressing

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
Vegan
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Nutritional values (per serving)

Net carbs6.6 grams
Protein4.3 grams
Fat13.5 grams
Calories172 kcal

Calories from carbs 16%, protein 11%, fat 73%

Total carbs11.8 gramsFiber5.2 gramsSugars3.6 gramsSaturated fat1.9 gramsSodium595 mg(26% RDA)Magnesium37 mg(9% RDA)Potassium386 mg(19% EMR)

Ingredients (makes 6 servings)

Marinade:
Dressing:
  • 6 tbsp tahini sesame paste (96 g/ 3.4 oz)
  • 2 tsp lemon juice
  • 2 tsp Erythritol or Swerve
  • water as required
  • Optional: salt and pepper if required
Salad:
  • 1 large or 2 medium eggplants (550 g/ 1.2 lb)
  • 250 g roasted red peppers, drained (8.8 oz)
  • 2 cups kale, sliced (100 g/ 3.5 oz)
  • 2 tbsp chopped parsley

Instructions

  1. Mix all of the ingredients to make the dressing and set aside.
  2. Combine the marinade ingredients into a small bowl and place a grill pan over high heat. Grilled Eggplant Salad with Tahini Dressing
  3. Using a mandolin or sharp knife, thinly slice the eggplant.
  4. Lay the slices out and brush with the marinade before placing then in the grill pan to cook.
    Grilled Eggplant Salad with Tahini Dressing
  5. Keep a close eye on them as they will burn very easily. Repeat with all of the slices until the eggplant is cooked. Remove the eggplant onto a plate and sit to one side.
  6. Place the chopped kale into the hot pan and toss in the residual heat until wilted.
    Grilled Eggplant Salad with Tahini Dressing
  7. Layer the kale, roasted peppers and eggplant on a serving platter and top with parsley.
  8. Combine all of the drizzle ingredients together and thin with water to your desired consistency. Grilled Eggplant Salad with Tahini Dressing
  9. Drizzle over the warm salad. Store in a covered container in the fridge for up to 1 week.
    Grilled Eggplant Salad with Tahini Dressing

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g4.5 g40 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Italian seasoning (mixed herbs)
0 g0 g0 g0 kcal
Sesame tahini (unsweetened)
1.9 g2.7 g8.6 g95 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Eggplant (aubergine), fresh
2.6 g0.9 g0.2 g23 kcal
Peppers, sweet, red, canned, solids and liquids
1.1 g0.3 g0.1 g8 kcal
Kale, curly, fresh
0.6 g0.3 g0.1 g5 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Total per serving
6.6 g4.3 g13.5 g172 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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