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Eggplant with Tahini (veg Side)

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 35 min
  • 35 min
  • $
Gatheredtable
adapted from Diner Journal #25

Ingredients

  • 1 clove garlic, smashed
  • 1 tablespoon fresh mint, chopped
  • 1 eggplant
  • 1 tablespoon extra virgin olive oil
  • a pinch of sea salt, to taste
  • 4 tablespoons cup tahini
  • 1/2 teaspoon honey
  • 1 tablespoon lemon juice

Directions

Prep: 1. Prepare grill and heat to medium high. 2. Smash garlic. 3. Chop mint. 4. Slice eggplant into 1/2 inch thick slices. In a bowl, toss eggplant with olive oil and season well with salt Make: 1. Grill eggplant until softened and charred, about 5 minutes. on each side. Transfer to a plate. 2. Meanwhile, in a food processor combine garlic, tahini, a splash of water, honey, olive oil and a large pinch of salt. 3. Blend until smooth. Add in lemon juice, blend again. Mixture should be creamy but not a paste. If too thick, add in a splash more water and blend again. Taste tahini dressing, adjust seasoning. 4. On a platter, swipe spoonfuls of tahini. 5. Plate eggplant slices on top of the tahini and drizzle with olive oil. 6. Sprinkle with mint and serve.

Goes great with these recipes

Indian Curried Meatballs
Slow-Cooker Chicken Curry
Lamb-Apricot Meatballs

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