Potato and roasted eggplant salad with tahini sauce

Always looking for new ways to eat my all-time favorite sauce, tarator (tahini), I thought of using it as a dressing to this potato and eggplant salad and was not disappointed. Add the tahini sauce just before serving as the potatoes tend to quickly absorb any liquid.

Ingredients (serves 6-8)

- 6 potatoes, boiled and cut into bite size pieces

- 1 medium size eggplant, diced

- 1 small red onion, thinly sliced

- a handful or two mixed greens (arugula, baby spinach, romaine etc.)

- 3 Tablespoons extra virgin olive oil

- salt and pepper, to taste

- tahini sauce (recipe here)

Place the eggplant dices on a rimmed baking sheet and toss with the olive oil. Roast at 400 F until tender and some edges are slightly charred.

To assemble the salad, combine the potatoes with the eggplant, onion slices, mixed greens, season with salt and pepper and drizzle with the tahini sauce. Enjoy!