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Parve
Easy
30 Minutes
Diets 
I made a variation of this salad for a meal with friends a while back, and it looked deceptively fancy. The eggplant requires a lot of attention, so it doesn’t need that many other veggies with it competing for the spotlight. This tahini and soy dressing is my new go-to on hearty greens and is also amazing on roasted butternut squash, so make extra if you’re into that sort of thing.
1 package B’gan breaded eggplant sticks
10 ounces (280 grams) arugula
2 avocados, diced
2 tablespoons tahini paste such as Mighty Sesame Tahini
2 tablespoons water
1/4 teaspoon salt
1 teaspoon Tuscanini Lemon or lime juice
1 tablespoon Glicks Soy Sauce
1 teaspoon Gefen Honey
Preheat oven to 400°F (200°C).
Lay the eggplant on a Gefen Parchment-covered baking sheet and bake until crispy, about 20 minutes.
Combine the tahini, water, salt, and lemon juice until smooth (or use 1/4 cup prepared techinah). Stir in the honey and soy sauce until thoroughly combined.
To serve: Toss the arugula and avocado in dressing, then pile the eggplant on top.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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