Smoky Eggplant Salad With Tahini And Mint - cooking recipe

Ingredients

1 small red onion, thinly sliced
2 tbsp lemon juice
5 medium eggplant
1 1/2 tbsp tahini
2 cloves garlic, crushed
1 cup Greek-style yogurt
2 tbsp extra-virgin olive oil
1 tsp sumac
1/2 cup loosely packed fresh mint leaves, torn

Preparation

Combine the onion and half the lemon juice in a small bowl and set aside.
Heat a grill pan on high heat or preheat the grill to medium-high. Prick the eggplant all over with a fork. Cook, turning occasionally, for 30 mins or until the skin is charred and the flesh is very tender. Place the eggplant in a large sieve over a large bowl and drain. Set aside to cool.
Meanwhile, in a small bowl, combine the tahini, garlic, yogurt and remaining lemon juice in a medium bowl. Season to taste.
Remove and discard the skin from the eggplant . Pull the flesh apart with two forks and place it on a large platter. Season well. Drizzle the eggplant with oil. Spoon the yogurt sauce over the eggplant. Top with the onion mixture, sumac and mint leaves.