Grilled Eggplant with Tahini Sauce

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Ingredients:

For the Eggplant:

2 large eggplants

Olive oil for brushing

Salt and pepper to taste

For the Tahini Sauce:

1/2 cup tahini

2 cloves garlic, minced

Juice of 1 lemon

2 tablespoons olive oil

1/4 cup water

Salt to taste

Topping (optional):

Fresh parsley, chopped

Pomegranate seeds

Instructions:

Preheat your grill to medium-high heat.

While your grill is preheating, slice your eggplants into 1/2 inch thick rounds. Brush both sides with olive oil and season with salt and pepper.

Place eggplant slices on the grill. Cook for about 5-7 minutes on each side or until you have nice grill marks and the eggplant is soft and cooked through.

While the eggplant is grilling, you can prepare the tahini sauce. In a bowl, combine tahini, minced garlic, lemon juice, olive oil, and water. Stir until well combined. If the sauce is too thick, add a little more water until you get the desired consistency. Season with salt to taste.

Once the eggplant is cooked, remove it from the grill and place it on a serving platter.

Drizzle the grilled eggplant with the tahini sauce. If desired, garnish with fresh parsley and pomegranate seeds.

Serve warm or at room temperature. Enjoy!

This recipe is a great way to enjoy seasonal, locally-grown eggplants. Using plant-based ingredients reduces the environmental impact compared to animal-based foods. Always aim to buy your ingredients from local farmers or farmers’ markets if possible to further increase sustainability.

Per Serving:

  • Calories: 280
  • Fat: 21g (Saturated: 3g)
  • Cholesterol: 0mg
  • Sodium: 30-300mg (depending on how much salt is added)
  • Potassium: 780mg
  • Carbohydrates: 21g (Fiber: 9g, Sugars: 9g)
  • Protein: 7g
  • Vitamin A: 2%
  • Vitamin C: 10%
  • Calcium: 8%
  • Iron: 10%

The tahini (made from sesame seeds) contributes protein, fiber, and healthy fats, as well as significant amounts of magnesium and iron. The eggplant provides dietary fiber, potassium, and a number of B vitamins. The olive oil is a good source of monounsaturated fats, which are heart-healthy, and the garlic, lemon juice, and optional parsley and pomegranate seeds offer various vitamins, antioxidants, and anti-inflammatory benefits.