GRILLED EGGPLANT WITH TAHINI SAUCE

GRILLED EGGPLANT WITH TAHINI SAUCE

Grilled eggplant with tahini sauce is a delightful dish that combines the smoky flavour of charred eggplant with tahini’s creamy, nutty richness. The eggplant is brushed with olive oil and grilled until tender, then drizzled with a tangy tahini sauce made from lemon juice, garlic, and a hint of salt. This dish is a perfect side or appetiser, offering a deliciously healthy vegan and gluten-free option. The simplicity of the ingredients allows the fresh, vibrant flavours to shine, making it an ideal addition to any Mediterranean-inspired meal.

RECIPE CATEGORY

Lunch, Dinner, Appetisers, Side

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION / TECHNIQUES

5 Ingredients or Less, Barbecue/Grill, Marinate, Sauté, No-Cook

OCCASION / HOLIDAY

Anniversary, Backyard BBQ, Birthday, Christmas, Cinco De Mayo, Cocktail Party, Easter, Engagement Party, Fall, Family Reunion, Fourth Of July, Graduation, Halloween, Hanukkah, Memorial Day, Mother’s Day, New Year’s Eve, Picnic, Potluck, Summer, Thanksgiving, Valentines Day, Wedding

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, High Fibre, Kid Friendly, Kosher, Low Cholesterol, Low Fat, Low Sodium, Vegan, Vegetarian, Wheat / Gluten-Free

DISH TYPE

Appetiser, Side

INGREDIENTS FOR GRILLED EGGPLANT WITH TAHINI SAUCE

• 1/2 medium eggplant, sliced

• 1 tbsp olive oil

• 1 tbsp tahini

• 1 tsp lemon juice

• 1/2 clove garlic, minced

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 150 kcal

• Protein: 2g

• Carbohydrates: 8g

• Sugars: 3g

• Fat: 12g

• Saturated Fat: 2g

• Sodium: 150mg

• Fibre: 4g

• Vitamin C: 15% of Daily Value (DV)

• Calcium: 4% of Daily Value (DV)

PREPARATION FOR GRILLED EGGPLANT WITH TAHINI SAUCE

1. Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rounds. Sprinkle with salt and let it sit for 10 minutes to absorb moisture.

2. Preheat the Grill: Preheat your grill or grill pan to medium-high heat.

3. Season the Eggplant: Pat the eggplant slices dry with a paper towel, then brush both sides with olive oil—season with salt and pepper.

4. Grill the Eggplant: Place the eggplant slices on the grill. Cook for 3-4 minutes on each side until they have excellent grill marks and are tender.

5. Prepare the Tahini Sauce: Mix the tahini, lemon juice, garlic, and a pinch of salt in a small bowl. Add water, one teaspoon at a time, until the sauce reaches your desired consistency.

6. Serve: Arrange the grilled eggplant on a plate and drizzle with the tahini sauce. Garnish with fresh herbs if desired, and serve immediately.

PREP TIME

10 minutes

COOKING TIME

10 minutes

TIPS FOR GRILLED EGGPLANT WITH TAHINI SAUCE

• Thoroughly cook the eggplant before serving, as undercooked eggplant can taste bitter.

• If you prefer a thicker sauce, reduce the amount of water added to the tahini sauce.

• For extra flavour, sprinkle with a pinch of smoked paprika or cumin before serving.

VARIATIONS

• Add a sprinkle of pomegranate seeds for a burst of sweetness and colour.

• Add a pinch of cayenne pepper to the tahini sauce for a spicier kick.

• Swap the eggplant for zucchini or bell peppers for a different take on this dish.

PREPPING AND STORAGE

• Fridge: Store leftover eggplant and sauce separately in airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat the eggplant slices in a pan over medium heat until warmed, and drizzle with fresh sauce before serving.

• Freezer: Not recommended for freezing, as the texture of the eggplant may change.