Grilled Eggplant with Fresh Tahini and Parsley
I first posted this recipe when my blog launched 2 years ago. The photo was horrid, but the dish is so good. I'm sure many of you never gave it a chance because it was an ugly duckling, but now is it's time to shine. And let's face it- homemade tahini sauce on just about anything is fantastic. It's like avocado or a fried egg.
Below I wrote the recipe using eggplant but i have substituted this depending on my farmers market find- summer squash, asparagus, fennel, endive- the list can just go on. Also feel free to swap my outdoor BBQ for your indoor grill pan.
Ingredients:
2 whole eggplant, sliced into ¾ inch rounds
3 tablespoons extra virgin olive oil
Salt
Black pepper
4 tablespoons tahini sauce (homemade or store bought)
1 tablespoon chopped parsley
Directions:
Preheat the grill onto high 15 minutes before cooking.
Toss your vegetables together with the olive oil, salt and pepper. Try to ensure that everything has a coating on it.
Before grilling the vegetables, ensure the BBQ grates are clean by running a grill brush over it a few times. Place the veggies on the grill and lower all the flames to medium-low. Close the grill cover. After 4 minutes flip the veggies over to their other sides and cook for an additional 4 minutes. If you prefer them more on the well done side, you can add some more time. Just be sure to monitor them closely. Well done can become charred and inedible very quickly.
Platter the vegetables and drizzle Tahini on top. To finish, sprinkle with fresh chopped parsley.
Homemade Tahini
Ingredients:
3 tablespoons sesame paste (I prefer the ones in the plastic containers. The ones in the jars are too hard and oily)
Juice of 1 lemon
3 tablespoons of water
1 teaspoon salt
1 clove smashed garlic, or finely chopped
Directions:
Mix the sesame paste with the lemon juice in a small bowl. With a small whisk or fork, mix well until the paste thickens a lot. Then add the water, salt and garlic. Continue to mix till it is a smooth sauce that will coat the back of the spoon. If the tahini is still too thick, slowly add more water onr Tablespoon at a time until till you reach the desired consistency. Keep refrigerated for up to one week.