Easy Grilled Eggplant with Creamy Tahini Sauce

Grilled Eggplant

Grilled Eggplant

Prep: 15 mins | Cook: PT0S | Total: 45 mins | Serves: 4 serving(s) | Cuisine: Mediterranean Cuisine, Vegetarian Diet Cuisine, Greek Cuisine, Vegan Diet Cuisine
Warm summer evenings are made for simple dishes that let the grill do all the hard work. This Grilled Eggplant is the ultimate side for a backyard barbecue or a sunny Mediterranean-inspired lunch. We keep things light and fresh, focusing on the natural creaminess of the vegetable. We start by brushing thick eggplant rounds with a blend of extra-virgin olive oil, dried oregano, and a pinch of red pepper flakes for a subtle kick. Once they hit the heat and get those beautiful char marks, we top the Grilled Eggplant with salty crumbled feta and a sprinkle of bright, chopped parsley. The real secret here is the creamy tahini dipping sauce that ties everything together. It adds a nutty richness that balances the smoky edges of the Grilled Eggplant perfectly. You can easily keep this vegan by skipping the cheese and enjoying the bold, savory flavors of the garden. Grab your tongs and get those grill grates hot for a small batch of summer magic.

Grilled Eggplant

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt (kosher)
  • Black pepper, freshly ground
  • 2 large eggplants, cut into 1/4-inch circles
  • 1/4 cup feta, crumbled
  • 2 tablespoons chopped fresh parsley
  • Juice of 1/2 lemon
  • 1/3 cup tahini
  • Juice of 1 lemon
  • 2 tablespoons water
  • 1 garlic clove, minced

Instructions

Step 1

Get your grill or grill pan heating up over medium-high heat so it's nice and hot. While that warms up, whisk together your oil, oregano, and red pepper flakes in a small bowl. Brush that herb mixture generously over each eggplant slice and sprinkle on some salt and pepper. Grill the slices for about 4 to 6 minutes per side. You'll know they're ready when you see those beautiful dark grill marks and the eggplant feels tender when poked with a fork.

Step 2

Brush your eggplant slices with a little oil to keep them from sticking. Place them on your preheated grill over medium-high heat and let them sear for about 3 minutes per side. You'll know they're ready when you see those beautiful dark char marks and the flesh feels soft and tender when poked with a fork.

Step 3

While your eggplant is still hot from the grill, sprinkle a generous handful of crumbled feta and freshly chopped parsley over the top. The heat from the vegetables will soften the cheese just enough to make it creamy. Finish everything off with a bright squeeze of fresh lemon juice. This adds a zesty pop that cuts through the richness of the eggplant and feta.

Step 4

Grab a medium bowl and whisk together your tahini, lemon juice, and minced garlic. Slowly stir in the water, whisking constantly to ensure everything is smooth and creamy. Keep adding water one tablespoon at a time if the mixture feels too heavy. You're looking for a pourable consistency that lightly coats the back of a spoon. Finish it off with a pinch of salt and give it one last stir. This bright, nutty sauce is going to be the ideal contrast to those smoky eggplant slices.

Step 5

While your eggplant is still warm from the grill, whisk together your tahini, lemon juice, and a splash of water in a small bowl until the sauce is smooth and creamy. Drizzle the dressing generously over the warm slices or serve it on the side for dipping. Those charred edges are going to taste amazing with the nutty richness of the tahini.

Nutrition Information

calories: 483 Calories
fat: 41 g
carbohydrate: 16 g
protein: 9 g
fiber: 14 g
sugar: 13 g

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My Tip

To keep your eggplant rounds from soaking up too much oil, brush the mixture on thinly and evenly. This ensures you get those beautiful charred grill marks without the slices becoming greasy.

Leftovers

Pop any leftover slices into a glass container to keep them fresh in the fridge for up to three days. To get that golden char back, we recommend a quick warm-up in a skillet or oven rather than the microwave.

Make It Your Own

Swap the crumbled feta for a dollop of creamy tahini or a sprinkle of nutritional yeast to keep this dish fully vegan while maintaining that salty, savory kick.

#content-type: Expanded Recipe #locale: US #displayType: recipe #shortTitle: Grilled Eggplant #contentId: b2850d4f-39fc-4b01-8453-e14062e8ee24 #subsection: Recipes #collection: Summer Grilling #collection: Latest & Greatest Recipes #collection: Gluten-Free #collection: Keto

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