Grilled Eggplant with Tahini Drizzle - Vegetarian

This Grilled Eggplant with Tahini Drizzle is a delightful fusion of Mediterranean flavors, perfect for adding a touch of elegance to any meal. The tender, smoky eggplant slices are beautifully complemented by the creamy, lemony tahini sauce, creating a delectable balance of rich and fresh tastes. Topped with a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious.

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Temps de préparation 10

Temps de cuisson 10

Temps total 20

Type de plat Side Dish

Cuisine Mediterranean

Portions servings

Calories 180 kcal

Ingrédients

2 large eggplants, sliced into 1/2-inch rounds

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup tahini

1/4 cup lemon juice

2 cloves garlic, minced

1/4 cup water

1 tablespoon fresh parsley, chopped

Instructions

Preheat your grill to medium-high heat.
Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
Grill the eggplant slices for about 4-5 minutes per side, until tender and grill marks appear.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency with more water if necessary.
Arrange the grilled eggplant slices on a serving platter and drizzle with the tahini sauce.
Garnish with chopped fresh parsley and serve immediately.

Nutrition (per 100g)

Keyword BBQ side dish, easy recipe, flavorful side, fresh ingredients, garden party, gluten-free, grilled eggplant, healthy eating, herby drizzle, Mediterranean dish, nutritious snack, plant-based, quick meal, summer grilling, tahini, vegetarian

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Grilled Eggplant with Tahini Drizzle – Vegetarian