Go Back

Grilled Eggplant with Tahini Sauce

A vibrant dish featuring perfectly grilled eggplant slices drizzled with a rich and creamy tahini sauce, garnished with fresh parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants
  • 3 tablespoons olive oil For brushing the eggplants
  • Salt to taste Salt
Tahini Sauce
  • 1/2 cup tahini
  • 1/4 cup water Adjust for desired consistency
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced Adds flavor to the sauce
Garnish
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Preheat the grill to medium-high heat.
  2. Slice the eggplants into 1/2-inch thick rounds and brush both sides with olive oil.
  3. Season with salt to taste.
Cooking
  1. Grill the eggplant slices for about 5-7 minutes on each side or until they are tender and have nice grill marks.
  2. In a bowl, mix tahini, water, lemon juice, and minced garlic until smooth. Adjust consistency with more water if needed.
  3. Once the eggplant is grilled, drizzle with tahini sauce and sprinkle with chopped parsley. Serve warm!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.