If you’re looking for a dish that’s both elegant and incredibly simple to prepare, this Grilled Eggplant with Tahini Sauce is about to become your new favorite. I’ve found that this Mediterranean-inspired recipe brings out the best in eggplant, transforming it into a creamy, smoky delight that pairs perfectly with the rich, nutty tahini sauce.
Ingredients
For the Grilled Eggplant:
- 2 large eggplants, sliced into ½-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
For the Tahini Sauce:
- ⅓ cup tahini paste
- 2 cloves garlic, minced
- Juice of 1 lemon
- ¼ cup cold water (plus more if needed)
- ½ teaspoon salt
- Optional garnish: chopped fresh parsley, pomegranate seeds
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit in a colander for about 30 minutes. This draws out excess moisture and any bitter flavors.
- While waiting, prepare the tahini sauce. In a medium bowl, whisk together tahini, minced garlic, lemon juice, water, and salt until smooth. If the sauce is too thick, add water one tablespoon at a time until you reach a drizzling consistency.
- Pat the eggplant slices dry with paper towels and brush both sides with olive oil. Season with pepper.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the eggplant slices for 4-5 minutes per side, until they develop nice grill marks and become tender and slightly charred.
- Arrange the grilled eggplant on a serving platter, drizzle generously with tahini sauce, and garnish with parsley and pomegranate seeds if desired.
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’re working with a particularly thick tahini paste, you might need more water to achieve the right consistency.
- Make sure your grill is clean and well-oiled to prevent the eggplant from sticking.
- Store any leftover tahini sauce in an airtight container in the refrigerator for up to 5 days.
- This dish can be served hot, warm, or at room temperature – it’s delicious all ways!
- If you don’t have a grill, you can use a grill pan on the stovetop or broil the eggplant in the oven.
This grilled eggplant makes an excellent side dish for any Mediterranean-style meal, or you can serve it as a vegetarian main course alongside some warm pita bread and a fresh salad. The combination of smoky eggplant and creamy tahini sauce creates a dish that’s both satisfying and nutritious.
Grilled Eggplant with Tahini Sauce
If you're looking for a dish that's both elegant and incredibly simple to prepare, this Grilled Eggplant with Tahini Sauce is about to become your new favorite. I've found that this Mediterranean-inspired recipe brings out the best in eggplant, transforming it into a creamy, smoky delight that pairs perfectly with the rich, nutty tahini sauce.
Ingredients
- 2 large eggplants sliced into ½-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup tahini paste
- 2 cloves garlic minced
- Juice of 1 lemon
- ¼ cup cold water plus more if needed
- ½ teaspoon salt
- Optional garnish: chopped fresh parsley pomegranate seeds
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit in a colander for about 30 minutes. This draws out excess moisture and any bitter flavors.
- While waiting, prepare the tahini sauce. In a medium bowl, whisk together tahini, minced garlic, lemon juice, water, and salt until smooth. If the sauce is too thick, add water one tablespoon at a time until you reach a drizzling consistency.
- Pat the eggplant slices dry with paper towels and brush both sides with olive oil. Season with pepper.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the eggplant slices for 4-5 minutes per side, until they develop nice grill marks and become tender and slightly charred.
- Arrange the grilled eggplant on a serving platter, drizzle generously with tahini sauce, and garnish with parsley and pomegranate seeds if desired.
