Description
Smoky, tender grilled eggplant drizzled with a creamy and tangy tahini sauce makes for a deliciously simple dish packed with flavor. This Middle Eastern-inspired recipe is perfect as a side dish, appetizer, or even a light main course.
Ingredients
Scale
For the Grilled Eggplant:
- 2 large eggplants, sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
For the Tahini Sauce:
- 1/3 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 2–3 tbsp water (to adjust consistency)
- 1/2 tsp ground cumin
- Salt, to taste
Optional Garnishes:
- Chopped fresh parsley
- Toasted pine nuts
- Pomegranate seeds
Instructions
- Prepare the Eggplant:
- Preheat your grill or grill pan to medium-high heat.
- Brush both sides of the eggplant slices with olive oil and sprinkle with salt, pepper, and smoked paprika (if using).
- Grill the Eggplant:
- Place the eggplant slices on the grill in a single layer. Cook for 4–5 minutes per side, or until tender and grill marks appear.
- Remove from the grill and arrange on a serving platter.
- Make the Tahini Sauce:
- In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, and a pinch of salt. Gradually add water, 1 tablespoon at a time, until the sauce reaches a creamy but pourable consistency.
- Assemble and Serve:
- Drizzle the tahini sauce over the grilled eggplant slices.
- Garnish with chopped parsley, toasted pine nuts, or pomegranate seeds for added flavor and texture.
Notes
- To prevent the eggplant from becoming bitter, sprinkle the slices with salt and let them sit for 20 minutes before grilling. Pat dry with a paper towel.
- For an extra smoky flavor, add a touch of smoked paprika to the tahini sauce.
- This dish pairs beautifully with warm pita bread or a fresh cucumber-tomato salad.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish, Appetizer