27/08/2021
Mediterranean Grilled Eggplant
Get your grill ready because this is my all-time-favorite grilled vegetable recipe. Eggplant is infinitely better grilled, and this one comes with a simple yet addicting tahini dressing. The Mediterranean vibes will have you feeling like you're relaxing along the coast, and we are always up for that. These are best served fresh off the grill when they are still warm. A little hot sauce served with them is always a hit. These grill up quickly and you don't want to leave them too long or they will come off softer than you want. Slices that are about 1/4" to 1/2" thick grill up perfectly in roughly 6 minutes!
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INGREDIENTS
FOR THE EGGPLANT
1/2 c. extra-virgin olive oil
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2 large eggplants, sliced into 1/4" rounds
1/4 c. crumbled feta
2 tbsp. freshly chopped parsley
Juice of 1/2 lemon
FOR THE TAHINI DRESSING
1/3 c. tahini
Juice of 1 lemon
2 tbsp. water
1 clove garlic, minced
Kosher salt
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DIRECTIONS
Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper.
Grill eggplants until tender and slightly charred, about 3 minutes per side.
Top grilled eggplants with feta and parsley, then squeeze lemon juice over.
Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency.
Serve eggplant warm with tahini dressing.
