For some reason unknown to me, I have hit the age of 30 and have formed a dislike of vegetables. It is as if my body is reverting in age and appetite. But I am determined to not let this happen, so I have been making my vegetables more fun, like this grilled eggplant with lemon tahini sauce. Although it is simple, it is delicious enough to make me crave this dish!
If you are looking for an easy way to spice up your vegetables, you must try this dish!
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SERVINGS: 4
- PREP TIME: 20 Mins
- ACTIVE TIME: 10 Mins
- TOTAL TIME: 30 Min
Ingredients:
- 2 eggplants, sliced into half inch rounds
- salt
- 1/4 cup olive oil
- pepper
Sauce:
- 1/2 cup tahini
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1/4 cup of water, or more as needed to thin out
- salt to taste
Garnish:
- 1/4 cup dill, minced
- 14 cup mint, minced
Preparation:
STEP 1.
Slice the eggplant and salt on both sides. Let it sit for 20 minutes to draw out the water. This makes the eggplant less bitter and have a silkier texture. Dry with a paper towel, then coat in olive oil and pepper.
STEP 2.
Heat a grill or grill pan to high heat. Oil the grills and the grill the eggplant for 3-6 minutes per side, until there are nice grill marks. Remove once both sides have been grilled and it is cooked through.
STEP 3.
To make the sauce, add all of the ingredients to a bowl and whisk together until smooth. Season with salt to taste.
STEP 4.
Drizzle the sauce over the grilled eggplant and garnish with herbs. Enjoy!
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