Grilled Eggplant Recipe So Good It Might Replace Meat

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: chopped nuts

Chopped nuts provide crunch at a lower cost.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

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 a small bowl and heat in the microwave for 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 for 3-4 minutes 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, sesame seeds, and 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens