Description
A simple and flavorful Mediterranean dish featuring grilled eggplant, enhanced with a tangy tahini lemon drizzle, perfect for a light dinner or side dish.
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 tablespoon honey
- 1/4 cup water
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant for 4-5 minutes on each side until tender and grill marks appear.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, honey, and water until smooth.
- Arrange the grilled eggplant on a serving platter.
- Drizzle the tahini lemon sauce over the eggplant.
- Garnish with fresh parsley before serving.
Recipe Details
- Cooking Time: 30 minutes
- Servings: 4
- Difficulty: Easy
