Have you tried our Baba Ghanoush recipe? This is basically a deconstructed baba ghanoush, thick slices grilled and drizzled with flavorful tahini sauce. This preparation makes a great side, arrange the slices on a platter for a barbecue or picnic.
For this recipe, salt the eggplant. For older egggplants it draws out any bitter flavor (not usually a concern with our fresh CSA eggplants), but it also draws out the moisture and gives it a great flavor for grilling. Just generously salt both sides of the eggplant and let sit for about 10 -20 minutes or until you can see the moisture on the surface. Rinse and pat dry, or give a whirl in a salad spinner.
Grilled Eggplant with Tahini Sauce
1 lb eggplant, any variety
1/3 cup tahini
1/4 cup water
2 tablespoons olive oil
1 – 2 cloves garlic minced
1/2 teaspoon ground cumin
juice from half a lemon
salt to taste
Slice the eggplant on the diagonal, into 1/2 inch slices. Spread the slices out on a counter or cutting board and sprinkle salt all over both sides. Let sit for 10 – 20 minutes until you can visibly see moisture on the surface. Rinse and pat dry or use a salad spinner to spin off the excess moisture.
Make the sauce. Use a food processor or immersion blender to blend the sauce. Taste and adjust lemon or salt if necessary or add water or oil if too thick.
Preheat a grill or grill pan to high. Grill the eggplant for a few minutes per side until each side has dark grill marks and eggplant is softened.
To serve. Arrange eggplant on a platter and drizzle the tahini sauce over. Garnish with fresh herbs if you have them.
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