Hot eggplant salad with tahini dressing and fresh mint

Recipe no. 42 by Linnea Ek Blæhr

Bowls with vegetables

Recipe ( Serves 2 )

 

Preparation: 15 min

1 eggplant
3 tbsp tahini
Oil
Water
Salt
A small handful of chopped mint
A small handful of chopped almonds

 

Slice the eggplant, drizzle oil on both sides, and fry till they’re golden and crispy.

Mix tahini, water, oil, and salt till you get a creamy dressing—it needs a good stir! Place the eggplant in a beautiful pattern on a large flat plate, drip with tahini, chop almonds and mint and serve!

Linnea Ek Blæhr in her kitchen
Hanging glass showcase
Slices of eggplant
Dinner plates with food

About

Linnea Ek Blæhr lives in Aarhus, Denmark and works as Design Manager at +Halle. Linnea chose a FOLD kitchen with a steel countertop for her home.

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