Grilled Eggplant Salad with Tahini and Yogurt Dressing
This grilled eggplant salad with cucumbers, fresh salad greens, and a creamy tahini yogurt dressing for the salad is an easy and delicious side to any meal.
For the dressing, add all the dressing ingredients to a glass jar. Stir with a spoon or a small whisk until well combined. Add some water if the tahini is very thick. Keep aside.
Slice eggplant into thin slices then drizzle with olive oil and season with salt.
Pan grill over medium-high heat until golden brown on both sides (approximately 2-3 minutes per side).
Remove from the heat and place in a bowl. Tear the salad greens gently and add to the bowl.
Add sliced cucumber and chunks of feta (if using).
Pour over the dressing. Sprinkle oregano and chilli flakes. Mix gently. Taste and adjust seasoning to taste.
Allow to marinate for 10-15 minutes.
Serve at room temperature or refrigerate until ready to serve.