Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of the Middle East! These grilled eggplant slices are not just a side dish – they're a flavor explosion waiting to happen. Imagine tender, smoky eggplant rounds kissed by the grill, drizzled with creamy tahini sauce that will make your mouth water before you even take the first bite. Whether you're a seasoned cook or a kitchen novice, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt to taste
- Olive oil for grilling
Instructions
- Begin by preparing the eggplants. Wash them thoroughly under cold water to remove any dirt or impurities. Pat them dry with a clean kitchen towel.
- Slice the eggplants into 1/2-inch thick rounds. This thickness allows for even grilling while ensuring they remain tender.
- Sprinkle salt generously over both sides of the eggplant slices. This will help draw out excess moisture and enhance their flavor. Let the salted slices sit for about 10 minutes.
- While the eggplants are resting, prepare the tahini sauce. In a mixing bowl, combine the tahini, minced garlic, and lemon juice. Stir well until the mixture is smooth and creamy.
- If the tahini sauce is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency. Season with salt to taste, and mix well.
- After 10 minutes, rinse the eggplant slices under cold water to remove excess salt, then pat them dry with a paper towel.
- Preheat your grill or grill pan over medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
- Once the grill is hot, place the eggplant slices on the grill. Cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks. You may need to adjust the heat to prevent burning.
- Once grilled, remove the eggplant slices from the grill and transfer them to a serving platter.
- Drizzle the prepared tahini sauce over the warm grilled eggplant slices. You can also serve the sauce on the side for dipping.
- For an extra touch, garnish with chopped fresh herbs like parsley or cilantro, and serve with pita bread or as part of a larger Middle Eastern spread.
- Enjoy your delicious Grilled Eggplant Slices Middle Eastern Style Spieler!
Tips
- Salt is Your Secret Weapon: Don't skip the salting step! This helps remove excess moisture and reduces bitterness, ensuring your eggplant is perfectly tender and flavorful.
- Grill Temperature Matters: Medium-high heat is crucial. Too hot, and you'll burn the outside; too cool, and you'll end up with soggy eggplant.
- Oil Wisely: Lightly brush the eggplant with olive oil before grilling to prevent sticking and achieve those beautiful grill marks.
- Tahini Sauce Hack: If your sauce is too thick, add water gradually. The perfect consistency should be smooth and drizzle-able.
- Freshness is Key: Use fresh garlic and freshly squeezed lemon juice for the most vibrant tahini sauce flavor.
- Serving Suggestion: For an authentic touch, serve with warm pita bread and extra herbs for garnishing.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
