Eggplant Salad with Walnut and Tahini Sauce

I had guests all weekend from Friday evening. I enjoyed chatting and discovering new tastes with friends I haven't seen for a long time. Especially on Saturday evening, with the arrival of two of my dear friends from Culinary, there was a festive atmosphere in the kitchen. What could be more enjoyable than people who eat by talking to each other :)

Dear Devran, we talked a lot about the food while preparing the eggplant salad with walnut and tahini sauce, which is his favorite appetizer these days. When I tasted the appetizer, I was truly enchanted. Normally, I prepare aubergine paste with tahini, but I can say that the walnut flavor added to it has taken it to the next level.

I recommend you to try this different and fascinating recipe soon.

Love…

Ingredients for Eggplant Salad with Walnut and Tahini Sauce

• 4 medium eggplants
• 3 red bell pepper
• 2 tablespoons lemon juice
• 4 tablespoon of olive oil
• 1 cloves of garlic
• salt

For the sauce:

• 4 tablespoon of yoghurt
• 2 tablespoons of tahini
• 1 tea glass of walnut kernels
• 1 tablespoon of olive oil
• salt

How to Make Eggplant Salad with Walnut and Tahini Sauce?

1. Roast the eggplant and peppers, put them in a bowl and cover them with cling film for easy peeling.
2. Peel the skin of the pepper that softens in its own steam, remove the seeds and chop it. Peel the eggplants and cut them into the size of the peppers.
3. Take the chopped material in a deep bowl, add lemon juice, salt, crushed garlic and olive oil and mix.
4. For the tahini and walnut sauce, put the tahini, walnut kernels and yogurt in the blender. Add olive oil on it and run the blender until the sauce is completely mixed and the walnuts are crumbled.
5. Take your salad on a serving plate. Serve by pouring the tahini sauce you prepared on it.