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Grilled Eggplant and Red Pepper Salad
with tahini herb dressing / eggs / tomatoes / cucumbers

Active: 40 Total: 40

Smoky grilled (or broiled) eggplants and red peppers are a tried-and-true late summer combination. Topped with a creamy tahini herb dressing, the grilled vegetables are the star of this vegetarian dinner salad.



Eggplant and Red Pepper Salad:
  • Bell peppers, red - 3/4 lb
  • Eggplants - 3/4 lb
  • Eggs - 8
  • Lettuce, green leaf - 1/2 head , chopped
  • Tomatoes, cherry or grape - 1 cup , halved
  • Cucumbers, medium - 2 , diced
  • Cashews, roasted and unsalted - 1/2 cup
Tahini Herb Dressing:
  • Parsley - 1 Tbsp , chopped
  • Oil, olive - 3 Tbsp
  • Tahini - 2 tsp
  • Lemon juice - 2 tsp
  • Honey - 1/2 tsp
  • Mustard, Dijon - 1/2 tsp
  • Cumin - 1/2 tsp


  1. Roast peppers and eggplants - Double if making Thursday’s meal. Heat grill or turn on your oven’s broiler. Core stem out of red peppers. Slice eggplants in half, lengthwise. Brush veggies lightly with some oil. Broil on a sheet pan or grill over direct heat until skins are blackened, ~6 minutes each side. Transfer eggplants to a cutting board. Place bell peppers in a mixing bowl and cover with a plate for ~5 minutes to steam off skins. Use a peeler to remove skin from eggplants. Once they are cool enough to touch, use fingers to peel skin off peppers. Roughly chop eggplants and peppers. (Check out this video for tips on roasting peppers.) (Can be done up to 5 days ahead)

  2. Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  3. Make tahini herb dressing - Chop parsley. Whisk together the parsley, olive oil, tahini, lemon juice, honey, mustard and cumin. (Can be done up to 5 days ahead)

  4. Lettuce / Tomatoes / Cucumbers - Prep as directed. (Can be done up to 2 days ahead)

  5. Eggs - Roll eggs against a hard, flat surface to break up shell, and then peel. Slice into quarters.

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  1. Assemble salads by combining tomatoes, cucumbers, cashews and lettuce. Toss gently to combine.

  2. Top salads with eggs, eggplants and peppers (remember to save half the eggplants and peppers if doubled for Thursday). Finish with dressing and enjoy!



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