Ingredients

• Eggplant

• 2 medium eggplants
• 2 tbsp olive oil
• Salt and cracked black pepper

• Tahini Sauce

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, crushed
• ¼ tsp cayenne pepper
• 3 tbsp cold water (more as needed)
• ½ tsp honey
• Salt, to taste

• Spiced oil

• 1 tsp smoked paprika
• ½ tsp ground cumin
• 2 tbsp olive oil

• Toppings

• 1 tbsp extra virgin olive oil
• 1 tbsp toasted pine nuts (Optional)
• Toasted sesame seeds (optional)
• Fresh parsley, chopped

Steps

• Step 1

  In a medium mixing bowl, whisk tahini, lemon juice, garlic, honey, Cayenne pepper and salt. Slowly add cold water until smooth and pourable, like thick cream. Adjust seasoning to taste. Set aside.

• Step 2

  Mix spiced oil ingredients in small bowl and heat in microwave 30 seconds just to bloom the spices. Set aside.

• Step 3

  Slice eggplants into 1cm (less than ½ inch) thick lengths. Brush both sides with olive oil and season with salt.

• Step 4

  Preheat a grill or BBQ to medium-high. Grill eggplant slices 3-4 mins per side until soft, golden, and slightly charred. You want good char marks without burning the eggplant before it softens. Rotate for cross hatch pattern. Set aside on a serving platter, but keep warm.

• Step 5

  Drizzle the tahini sauce generously over the warm eggplant. Then drizzle the spiced oil.  Add a scattering of pine nuts, and sesame seeds, chopped parsley.

• Step 6

  Serve with warm pita bread or flatbread for scooping.

  Present it on a bed of couscous or quinoa for a more substantial meal.

  Add a simple side salad of cucumbers and tomatoes to complete the meal.

Little Tips

If your tahini seizes up, add water slowly and keep whisking, it’ll come back like a champ.

Serve with warm flatbread or as part of a mezze spread with olives, labneh, and grilled halloumi.