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ROASTED AND FRIED EGGPLANTS with tahini and spicy salad

ROASTED AND FRIED EGGPLANTS with tahini and spicy salad

    Serving: 200 gr

    Preparation time: 10 min

    Cooking time: 15 min

    Difficulty: Easy

    Vegan and gluten-free


    • For the eggplants
    • 2 large eggplants
    • 1 onion
    • Oil for frying
    • Salt

    For the tahini sauce

    • Tahini
    • Water
    • A pinch of salt
    • Lemon juice (to taste)
    • 2 cloves of garlic

    For the spicy salad

    • 2 red chili peppers
    • 2 spicy green chili peppers
    • 1 red bell pepper
    • 1 green bell pepper
    • 1 large onion
    • 1 large ripe tomato
    • Juice of 1 lemon
    • Salt
    • Black pepper


    Roast the eggplants directly over the flame; once ready, peel and set aside. Finely chop the onion and sauté with plenty of oil in a pan, add the eggplants and cook until golden brown; when ready, transfer to a bowl and salt to taste.

    In a bowl, mix equal parts tahini and water (for example, 3 tablespoons each), add lemon juice, salt, and minced garlic, and mix vigorously to combine the ingredients. Let it rest in the refrigerator until ready to serve.

    In a food processor, combine the chili peppers, bell peppers, onion, and tomato and finely chop, then add lemon juice, salt, and pepper and continue to mix.

    To serve: place the eggplants on a serving plate, garnish with tahini sauce, and serve the spicy salad on the side.

    Enjoy your meal!