Grilled eggplant gets smoky and soft, then topped with a zesty, creamy tahini-yogurt sauce. It’s healthy, simple, and bursting with Mediterranean flavour, perfect for flatbreads or mezze nights. A bit like baba ganoush, but fancier and way easier.
Grilled eggplant gets smoky and soft, then topped with a zesty, creamy tahini-yogurt sauce. It’s healthy, simple, and bursting with Mediterranean flavour, perfect for flatbreads or mezze nights. A bit like baba ganoush, but fancier and way easier.
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.
Mix spiced oil ingredients in small bowl and heat in microwave 30 seconds just to bloom the spices. Set aside.
Slice eggplants into 1cm (less than ½ inch) thick lengths. Brush both sides with olive oil and season with salt.
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.
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.
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.
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.
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