BabaGanoush Tomato Salad

Ingredients:

• 1 large eggplant, sliced length-wise
• 1/2 lemon, juiced
• 3 tbsp olive oil
• 1 tsp cumin powder
• 1/2 tsp smoked paprika powder
• 1/2 tsp red chili powder
• 1 tsp minced garlic
• 1 cup grape heirloom tomatoes, halved
• 1/4 cup fresh flat leaf parsley
• pinch of salt & pepper to taste

Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• salt & pepper to taste
• 3 – 4 tbsp extra virgin olive oil

Directions:

1. Add juice of 1/2 lemon, 1 tbsp olive oil, cumin powder, smoked paprika powder, chili powder, minced garlic, pinch of salt & pepper on a baking sheet. Stir everything to combine.
2. Add eggplant slices and thoroughly coat marinate.
3. Marinate for 15 minutes.
4. Heat a large non-stick grill skillet on medium high. You can use a proper grill too.
5. Add 2 tbsp olive oil, wait to heat, and then add slices of marinated eggplant. Do not overcrowd the pan.
6. Depending on the thickness of each slice, cook for at least a minute on each side.
7. Prepare tahini dressing in a small bowl, by combining all of the above-mentioned ingredients. Set aside.
8. Remove grilled eggplant onto a plate to cool slightly. Chop into bite size pieces.
9. In a non-reactive bowl, add halved tomatoes, chopped parsley and grilled eggplant. Lightly toss everything with tahini dressing or serve the dressing on the side.
10. Garnish with some sesame seeds. Bon apetito!