Grilled Shrimp and Roasted Eggplant Salad with Tahini Dressing

This Grilled Shrimp and Roasted Eggplant Salad with Tahini Dressing is a delicious and healthy Mediterranean-style salad. It’s easy to make and ready in just 30 minutes.

Cooking Equipment:

Baking sheet Grill pan Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Eggplant, Tahini Dressing, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

200g shrimp, peeled and deveined

1 eggplant, cut into cubes

2 tablespoons olive oil

2 tablespoons tahini

2 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 200°C.

Place the eggplant cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 15 minutes.

Heat a grill pan over medium-high heat and add the remaining 1 tablespoon of olive oil.

Add the shrimp to the pan and cook for 3-4 minutes per side, or until cooked through.

In a small bowl, whisk together the tahini, lemon juice, garlic powder, salt, and pepper.

In a large bowl, combine the roasted eggplant and cooked shrimp.

Drizzle the tahini dressing over the salad and toss to combine.

Nutrition:

Calories: 400, Fat: 20g, Protein: 25g, Carbohydrates: 25g

This Grilled Shrimp and Roasted Eggplant Salad with Tahini Dressing is a delicious and healthy Mediterranean-style salad. It’s easy to make and ready in just 30 minutes.

Rating:

Did You Know?

Chermoula, a Moroccan marinade made from herbs, spices, and lemon juice, is often used to flavor fish and seafood.