Grilled Eggplant with Garlic and Tahini
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.