Tahini Eggplant and Lentil Salad

Slicing the Japanese eggplant in half to make long, skinny pieces makes for a very dramatic salad. You can also slice into rounds or use globe eggplant, but it won't be quite as stunning on the plate.

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4 Japanese eggplant
1/4 cup tahini, whisked until smooth
1 lemon, zest and juice
4 scallions, sliced thinly
1/2 cup black or green lentils, boiled
5 sprigs parsley, roughly chopped


  1. Heat oven to 400F
  2. Slice the eggplant in half down the length
  3. Dress liberally with olive oil and salt
  4. Heat a large frying pan over high heat and pan fry the eggplant, cut side down, until golden brown
  5. Transfer to the oven to cook through
  6. While the eggplant cooks, whisk together the tahini, lemon zest, juice, and a big pinch of salt
  7. Remove the eggplant from the oven and cool in the tahini dressing, spooning it all over
  8. Add the sliced scallions to the dressed eggplant and let rest 10 minutes
  9. To serve place the eggplant on a serving platter, scatter the cooked lentils all over, and finish with a flurry of the chopped parsley
  10. Note: eggplant will be delicious room temperature or cold if making ahead