Marinated Eggplant Salad with Tahini Sauce
A snowy day calls for something bold and unexpected—and this Marinated Eggplant Salad with Tahini Sauce delivers. Tangy, garlicky, and draped in creamy tahini, it’s the kind of Mediterranean comfort that makes staying in feel like an escape to Tel Aviv.
Why You’ll Like This Recipe
- Bright & tangy – The vinegar and dill bring a pop of freshness that balances the richness of the eggplant.
- Garlic-forward flavor – A generous amount of garlic infuses both the marinade and the sauce.
- Make-ahead magic – This salad tastes best after a night in the fridge, making it perfect for entertaining or meal prep.
- Global inspiration – Inspired by Chef Einat Admony’s Balaboosta and the unforgettable flavors of a SoHo gem, Combina.
Tips from My Kitchen
- Salt your eggplant. Don’t skip this step—it pulls out moisture and removes bitterness, giving you silky, tender results.
- Use neutral oil. Canola or vegetable oil works best for frying; olive oil can overpower the flavor.
- Give it time. Let the eggplant marinate for at least six hours (overnight is even better) so the flavors can deepen.
- Whisk your tahini slowly. Add the water a little at a time to achieve a creamy, pourable consistency—like a salad dressing.
- Serve chilled or at room temperature. Both are delicious depending on the season.
The Story
What’s a gal to do during Snowzilla—also known as Blizzard 2016 or Snowmageddon2? Play in the kitchen, of course. I cracked open a new cookbook: Balaboosta, Bold Mediterranean Recipes by Einat Admony. I had just returned from New York City — an absolute eating adventure. The kind where you’re both exhilarated and exhausted by the choices.
Amid Manhattan’s endless dining options, one meal stood out: Combina, a small, stylish spot in SoHo serving Spanish-Israeli fusion small plates. Everything was exquisite: merguez sliders, fried halloumi, harissa honey drumsticks. But the marinated eggplant stole the show. Tangy. Garlicky. Unassuming in appearance, yet boldly executed.
I couldn’t resist asking our waitress, Emmy, if the chef might share the recipe. With a grin, she handed me a copy of Balaboosta itself. I nearly hugged her.
Back home, as the snow piled up outside, I set out to recreate that dish. It took a four-wheel-drive adventure through two grocery stores during Winter Storm Jonas to track down the last three eggplants in town, but it was worth every mile.
The result? A dish that captures everything I love about Mediterranean cooking: balance, simplicity, and surprise. The tahini sauce brings it all together, creamy against the bright vinegar marinade; a perfect pairing for those who crave flavor that lingers.
How to Make Marinated Eggplant Salad with Tahini Sauce
Marinated Eggplant Salad with Tahini Sauce
Ingredients
Eggplants
- 3 large eggplants
- 1 tbsp Kosher salt
- canola or neutral oil for frying
- 1 cup distilled white vinegar
- 5 cloves cloves, finely minced
- 1/4 cup fresh dill, coarsely chopped
- 1½ tbsp granulated sugar
- 1/4 tsp red pepper flakes
Tahini Sauce
- 1/2 cup tahini
- 1/2 cup water
- 1/3 cup fresh lemon juice (~ 1 large lemon)
- 1 clove garlic
- 1 tsp Kosher salt
Instructions
- Trim the end of the eggplants and slice into 1-inch thick rounds. Sprinkle with salt and place in a colander to drain for one hour. This will drain excess water and take away any bitterness from the eggplant. After one hour, pat the slices dry with a paper towel.
- Heat 1 inch of canola oil in a large skillet (temperature should be around 375 F degrees). Fry the eggplant until golden brown (about 6-7 minutes). Drain the eggplant on paper towels.
- Whisk the vinegar, garlic, dill, sugar and pepper flakes in a large glass bowl. Slice the fried eggplant into 1-inch cubes. Add the eggplant to the vinegar mixture and coat evenly. Place the salad in an airtight container and place in the refrigerator for at least 6 hours or (preferably) overnight.
- Combine the tahini, water, lemon juice, garlic and salt in a food processor. Puree the ingredients until smooth. Refrigerate until ready to use.
Notes
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