Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Summer Grilled Eggplant Salad with Tahini Dressing Recipe
Serving Amount
Ingredients
2 eggplants, sliced 1/2-inch thick
Spray oil
Salt and pepper to taste
1⁄4 cup pine nuts
1⁄2 cup cherry tomatoes, sliced
2 tbsp flat-leaf parsley, chopped
1⁄4 cup feta cheese
1 lemon, wedged for serving
1⁄3 cup tahini
1 lemon, juiced (or ¼ cup lemon juice)
1 tbsp honey
1 clove garlic
1⁄4 cup filtered water
Salt and pepper to taste
Instructions
Step 1
Preheat grill and prepare grates by spraying with oil.
Step 2
Spray each side of the eggplant slices with spray oil and season with salt and pepper.
Step 3
Grill eggplant slices on each side until grill marks appear and are golden brown.
Step 4
On a plate or in a bowl, add eggplant slices, sliced cherry tomatoes, pine nuts, parsley and feta cheese. Drizzle dressing on top and serve with a lemon wedge.
Step 5
In a blender, combine all ingredients until smooth. Serve with eggplant salad.
