Description
A delightful Moroccan-inspired dish featuring grilled eggplant slices seasoned with aromatic spices and topped with a refreshing tahini lemon drizzle. Perfect as a vegetarian main or side.
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2 tablespoons water
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix olive oil, ground cumin, ground coriander, smoked paprika, salt, and pepper.
- Brush the eggplant slices with the spice-infused olive oil.
- Grill the eggplant slices for about 4-5 minutes on each side until tender and grill marks appear.
- In another bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy.
- Drizzle the tahini lemon sauce over the grilled eggplant.
- Garnish with chopped parsley and serve warm.
Recipe Details
- Cooking Time: 30 minutes
- Servings: 4
- Difficulty: Easy
