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Eggplants with Tahini

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

Ingredients

  • 2 cloves garlic, smashed
  • 1 cup of fresh mint, chopped (about 1 bunch)
  • 1 teaspoon sesame seeds, toasted
  • 1/3 cup tahini
  • 1 teaspoon honey
  • 5 tablespoons extra virgin olive oil, divided
  • a pinch of sea salt, to taste
  • 1/2 lemon
  • 5 eggplants
  • 5 flatbreads

Directions

Prep: 1. Prepare grill and heat to medium high heat. 2. Smash garlic, chop mint, toast sesame seeds. 3. Juice lemon. 4. Slice eggplants into 1/2 inch thick slices, toss with olive oil and season well with salt. Make: 1. In a food processor or blender, combine: garlic, tahini, a splash of water, honey, a glug of olive oil and a large pinch of salt. Blend until smooth, add in lemon juice, blend again. (The mixture should be creamy but not a paste. If too thick, add water). 2. Grill eggplants until softened and charred, about 5 minutes on each side. Transfer to a plate. 3. Brush the flatbread with olive oil and grill about 1-2 minutes per side, until warm and grill marks appear. 4. Transfer flatbread to a plate and drizzle with spoonfuls of tahini. 5. Plate the eggplant slices on top of the tahini and drizzle with olive oil. 6. Sprinkle with the mint and the sesame seeds.

Goes great with these recipes

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