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Grilled Eggplant with Tahini Dressing!!

  • harshahirdyani19
  • Apr 18, 2024
  • 2 min read

Grilled an eggplant is a simple yet flavorful technique that highlights the natural sweetness and smokiness of this versatile vegetable. Elevate your grilled eggplant experience with a luscious Tahini Yogurt Dressing that adds a creamy and tangy touch to this classic dish. Grilled eggplant, with its smoky flavor and tender texture, pairs perfectly with the richness of tahini and the freshness of yogurt in this mouthwatering recipe.



Ingredients

4-5 eggplants/ brinjal (here I've used the long and thin eggplants, prefer to use a small eggplant variety as they have slight sweet taste)

3 tbsp olive oil

1 tbsp minced garlic

salt and pepper to taste


For yoghurt- tahini sauce

1/2 cup Greek yogurt

1/4 cup tahini

2 tbsp lemon juice

1 large garlic clove minced

1/2 tsp cumin powder

3/4 tsp sumac (OPTIONAL OR you can substitute it with 1/4 tsp lemon zest)

1/2 tsp honey

1/2 tsp black pepper

1/4 tsp salt


Instructions
  1. Start by combining olive oil, minced garlic, salt, and pepper in a small bowl, mixing well to form a flavorful marinade. Slice the eggplants vertically into two parts, then score the flesh deeply in a diamond criss-cross pattern. Using a brush or spoon, generously coat each eggplant slice with the olive oil mixture.

  2. Grill the eggplant slices for a few minutes on each side until they are tender and have developed grill marks. Alternatively, you can also bake the eggplants in the oven or air fryer until they are cooked through.

  3. While the eggplants are cooking, prepare the tahini dressing by combining all the dressing ingredients in a bowl. Whisk until smooth and well combined, creating a smooth and flowy dressing.

  4. Once the eggplants are cooked to perfection, transfer them to a serving plate. Drizzle the tahini dressing over the grilled eggplant slices, ensuring they are evenly coated.

  5. Garnish the dish with fresh pomegranate seeds and torn mint leaves for a burst of color and flavor. Finish with a final drizzle of olive oil for an extra touch of richness.

  6. Serve your grilled eggplant with tahini dressing immediately, either as a side dish or a light and satisfying appetizer.

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