Crispy Eggplant Salad 

I made a variation of this salad for a meal with friends a while back, and it looked deceptively fancy. The eggplant requires a lot of attention, so it doesn’t need that many other veggies with it competing for the spotlight. This tahini and soy dressing is my new go-to on hearty greens and is also amazing on roasted butternut squash, so make extra if you’re into that sort of thing. 

SERVES 8 

• 1 pkg B’gan breaded eggplant sticks
• 10 oz (280 g) arugula
• 2 avocados, diced

TAHINI-SOY DRESSING

• 2 Tbsp tahini paste
• 2 Tbsp water
• ¼ tsp salt
• 1 tsp lemon or lime juice
• 1 Tbsp soy sauce
• 1 tsp honey Preheat oven to 400°F (200°C).

Lay the eggplant on a parchmentcovered baking sheet and bake until crispy, about 20 minutes. Combine the tahini, water, salt, and lemon juice until smooth (or use ¼ cup prepared techinah). Stir in the honey and soy sauce until thoroughly combined. To serve: Toss the arugula and avocado in dressing, then pile the eggplant on top.

(Originally featured in FamilyTable, Issue 669)