Grilled Eggplant with Tahini Sauce

This grilled eggplant with tahini sauce recipe is a personal favorite. It is prefect for grilling over charcoal outdoors, and is a great treat for your guests.

As you know, eggplants are a Middle Eastern and Mediterranean staple. They are prepared in many different ways, which gives eggplant lovers (like me) a great chance to explore all these wonderful flavors.

Since eggplants are a Middle Eastern and Mediterranean favorite there are a great variety of recipes to choose from.

I found this delicious grilled eggplant recipe at a small restaurant in Tiberius, on the shores of the Lake of Galilee. Blending many of the delicious tastes of the Middle East, it is nevertheless very easy to make, both outdoors and at home.

Great as a stand-alone vegetarian dish, this eggplant recipe can serve as complete vegetarian meal in itself, or, when shared, as a great starter.

Why not treat your family and friends (and yourself, too) to this wonderful recipe?

Go ahead and treat your guests to this Eggplant Recipe- it's easy


Makes 1-2 servings. For larger quantities, simply multiply ingredients accordingly.

INGREDIENTS: 

  • 1 large eggplant
  • 1/2 cup tahini paste, mixed
  • 1 large tomato, finely diced
  • 1 medium onion, finely diced
  • 1 chili pepper, finely diced
  • 1 teaspoon lemon zest (optional) 
  • 1/4 cup olive oil

PREPARATION:

  1. Grill the eggplant over medium high heat for about 20 minutes (or until the skin is black and crispy and the inside is nice and juicy). Turn 2 -3 times using a spatula or some other flat tool (Do not use a fork - it will pierce the skin and all the juices will run out).
  2. Meanwhile, mix the diced tomato, onion, lemon zest and chili pepper with the olive oil. For best results, dice as small as you can.
  3. When the eggplant is ready, remove from the grill, and remove the top 1/8 portion, leaving the stem in place.
  4. Spoon the tahini sauce over the eggplant's 'deck', and then spoon the vegetables over the tahini.

This dish can be served as a single vegetarian meal, or shared between 2-3 guests as a starter.

However you choose to serve it, it's always a treat.

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