Here is a recipe to make use of the abundance of delicious eggplant available this time of year. i like to use petite heirloom eggplant such as fairy tale or Japanese for this recipe, although you can use the larger purple eggplant if that is what is available just slice lengthwise in 1/4 inch to 1/2 inch slices. This is a great side dish, I love serving with grilled baby lamb chops, especially if you use the same tahini sauce drizzled on top of your grilled chops. Sublime!
From by the bay, wishing you yummy eggplant food memories!
Grilled Eggplant with Creamy Tahini Dressing
- 2 pounds assorted Japanese or fairy tale eggplant
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon mint leaves to garnish
To make dressing
Whisk together tahini, lemon juice, 2 tablespoons olive oil, cumin, cayenne, and ¼ cup water until smooth. Add salt and pepper and whisk again.
To prepare eggplant
Cut eggplant into lengthwise slices, depending on your width you can cut in half or into widths of 1/4 inch to 1/2 inch. Coat with the additional olive oil. Grill on a medium heat until eggplant starts to brown 1 to 2 minutes and then flip to brown the other side. Pull off the heat and place on a platter. Sprinkle with salt and pepper and then drizzle with the tahini dressing. Garnish with chopped mint. Serve immediately or at room temperature within the hour.