There’s something magical about the combination of smoky grilled eggplant, aromatic garlic, and creamy tahini sauce. This Grilled Eggplant with Garlic and Tahini recipe transforms humble ingredients into a Mediterranean-inspired dish that’s both healthy and incredibly flavorful. Whether you’re looking for a stunning side dish or a vegetarian main course, this recipe delivers restaurant-quality results right from your own grill.
Ingredients
- 2 large eggplants, sliced lengthwise into ½-inch thick planks
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- ⅓ cup tahini paste
- 2 tablespoons lemon juice
- ¼ cup water (more if needed)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish
- Pine nuts for garnish (optional)
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit in a colander for 30 minutes. This draws out excess moisture and any potential bitterness.
- While waiting, prepare the tahini sauce. In a bowl, combine tahini, lemon juice, minced garlic, and water. Whisk until smooth, adding more water if needed to achieve a drizzling consistency.
- Pat the eggplant slices dry with paper towels and brush both sides with olive oil. Season with black pepper.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the eggplant for 4-5 minutes per side until you see nice grill marks and the flesh is tender when pierced with a fork.
- Arrange the grilled eggplant on a serving platter, drizzle generously with the tahini sauce, and garnish with fresh parsley and pine nuts if using.
Cook Time and Serving Size
Prep Time: 35 minutes (including salting time)
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4-6 as a side dish
Recipe Notes
- Don’t skip the salting step – it’s crucial for achieving the perfect texture and flavor.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil the eggplant in the oven.
- Store leftover tahini sauce in an airtight container in the refrigerator for up to 5 days.
- For extra flavor, add a pinch of ground cumin or smoked paprika to the tahini sauce.
- Make sure your eggplants are firm and glossy when purchasing – these are signs of freshness.
- If you’re sensitive to garlic, roast it first for a milder, sweeter flavor.
- The dish can be served warm or at room temperature, making it perfect for entertaining.
This Mediterranean-inspired dish pairs beautifully with grilled meats, can be part of a mezze platter, or served as a vegetarian main course with warm pita bread and a fresh salad. The leftovers (if you have any!) taste even better the next day as the flavors continue to develop.
Grilled Eggplant with Garlic and Tahini
Ingredients
- 2 large eggplants sliced lengthwise into ½-inch thick planks
- 4 tablespoons olive oil
- 4 cloves garlic minced
- ⅓ cup tahini paste
- 2 tablespoons lemon juice
- ¼ cup water more if needed
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish
- Pine nuts for garnish optional
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit in a colander for 30 minutes. This draws out excess moisture and any potential bitterness.
- While waiting, prepare the tahini sauce. In a bowl, combine tahini, lemon juice, minced garlic, and water. Whisk until smooth, adding more water if needed to achieve a drizzling consistency.
- Pat the eggplant slices dry with paper towels and brush both sides with olive oil. Season with black pepper.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the eggplant for 4-5 minutes per side until you see nice grill marks and the flesh is tender when pierced with a fork.
- Arrange the grilled eggplant on a serving platter, drizzle generously with the tahini sauce, and garnish with fresh parsley and pine nuts if using.