Ingredients
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For the Grilled Eggplant:
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2 large eggplants, cut into 1/2-inch thick slices
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2 tablespoons lemon juice
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon smoked paprika
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1 Salt and black pepper, to taste
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For the Tahini Sauce:
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1/2 cup tahini
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2 tablespoons lemon juice
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1 clove garlic, minced
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2 tablespoons fresh parsley, finely chopped
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2 tablespoons fresh mint leaves, finely chopped
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1 Salt and black pepper, to taste
Directions
You can adjust the thickness of the tahini sauce by adding more or less water, depending on your desired consistency.
Steps
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1
Done
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Preheat your grill to medium-high heat. |
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2
Done
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In a bowl, whisk together the lemon juice, ground cumin, ground coriander, smoked paprika, salt, and black pepper to create a marinade. |
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3
Done
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Brush both sides of the eggplant slices with the marinade. |
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4
Done
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Place the marinated eggplant slices on the grill. Grill for about 3-4 minutes on each side or until they become tender and have grill marks. |
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5
Done
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While the eggplant is grilling, prepare the tahini sauce. In a separate bowl, whisk together the tahini, lemon juice, minced garlic, fresh parsley, fresh mint leaves, salt, and black pepper until smooth and creamy. |
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6
Done
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Remove the grilled eggplant from the grill and arrange them on a serving platter. |
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7
Done
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Drizzle the tahini sauce generously over the grilled eggplant. |
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8
Done
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Garnish the dish with additional fresh herbs, if desired. |
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9
Done
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Serve the Vegan Middle Eastern Grilled Eggplant with Tahini Sauce as a delicious appetizer or side dish. |
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