Traditional recipes

Eggplant and Tomato Salad With Tahini-Yoghurt Dressing

Eggplant and Tomato Salad With Tahini-Yoghurt Dressing

Make use of ripe summer tomatoes in this hearty salad

These days many different varieties of tomatoes are readily available. Flavoursome vine-ripened or ‘truss’ tomatoes will also do well.

Most people are acquainted with tahini — the Middle Eastern paste made from crushed sesame seeds — through its use in popular dips such as hummus and baba ghanoush. In this, its simplest form, it can often be a little bitter for Western palates. But partnered with creamy yoghurt, and flavoured with a little garlic and lemon juice, it becomes divinely smooth and creamy, with a mysterious earthy flavour.

Tahini-yoghurt dressings are frequently served with cold baked fish, or with grilled meats or even falafel. In this substantial salad, the rich oiliness of eggplant (aubergine) is matched with the dark flavours of nutty tahini, and sharpened by the lemony-sourness of yoghurt. — Greg and Lucy Malouf, authors of Moorish

Ingredients

  • 2 eggplants
  • 3 1/2 fluid ounces plus 1 tablespoon olive oil
  • 1/3 Cup parsley leaves
  • 1/2 small red onion, sliced
  • 3 small tomatoes, sliced
  • A squeeze of lemon juice
  • Salt and pepper
  • A handful of baby herbs to garnish (optional)
  • Sumac
  • 5 fluid ounces Tahini-Yoghurt Sauce (see below)

For the Tahini-Yoghurt Sauce:

  • 6 1/2 Ounces plain yoghurt
  • 2 Ounces tahini paste
  • Juice of up to 1 lemon
  • 1 garlic clove, crushed
  • 1 Teaspoon sea salt

For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.


For eggplant

Salting the eggplant is optional, but it helps it to absorb less oil when fried. Cut eggplants into 1.3cm slices. Sprinkle with salt and leave to drain in a colander or on a rack for about 30 minutes. Rinse off the salt and pat dry with a kitchen towel.

Heat the oil in a large saute pan and in batches, fry the eggplant slices on each side until tender and golden. Drain on kitchen paper.

For tomato sauce

Meanwhile, for the tomato sauce use the same saute pan and fry the onion in a tablespoon of oil until soft and golden brown. Add the garlic and fry for a minute and then stir in the chilli powder, turmeric, cumin and coriander and cook for a few moments. Add the tomato puree and half a cup of water, season with salt, sugar and pepper and bring to the boil.

Reduce the heat and simmer partly covered for about 25 minutes until thick, stirring from time to time. Taste and correct the seasoning. Now add about a tablespoon of shredded fresh mint to the sauce.

Return the eggplant slices to the pan, carefully nestling them into the sauce so the slices remain intact. Spoon some of the sauce over the top. Almost cover the saute pan and simmer for about 20 minutes, giving the pan an occasional shake. Alternatively the dish can be assembled in an ovenproof dish and baked in the oven at 180C for 30 minutes.

To make the yoghurt sauce, whisk the yoghurt and add the garlic, dried mint and a pinch of salt. If you like, add a little shredded fresh mint to it as well.

Spread half the yoghurt sauce onto the serving plate and arrange the hot eggplant and tomato over it. Spoon the remaining yoghurt sauce on top. Alternatively serve the eggplant and yoghurt sauce separately. Either way, garnish with sprigs of mint and serve with naan bread.