Eggplant is grilled until tender and smoky then drizzled with a creamy, tahini-lemon sauce. This recipe is written in partnership with Meijer stores.
Grilling is one of the best cooking methods to maximize flavor, especially when it comes to vegetables! As the vegetables hit the heat, their natural sugars begin to caramelize resulting in a sweet and smoky veggie that anyone will be excited to eat – even littles!
To take it even one step further, I love drizzling grilled vegetables (and meats for that matter!) with a quick and easy tahini sauce made with lemon and garlic.
To start, simply slice the eggplant into thick rounds. You can certainly slice the eggplant the long way, but I find the rounds are a little easier to slice. Meijer’s fresh produce section offers a wide selection of vegetables picked at the peak of freshness, so I never take the time to salt my eggplant to remove the bitterness. Truth be told – the eggplant is always incredible at Meijer, so I haven’t seen a need.
Next, brush olive oil on each side of the eggplant round. Note: eggplants are little sponges, similar to mushrooms, so you’ll want to use a brush for even-coating. If you simply drizzle, the eggplant might soak up more than you really need.
Once you’ve brushed the eggplant with olive oil, season each side with salt and pepper to taste.
To grill, place rounds over high heat and grill until smoky, sweet and tender, about 9-10 minutes total.
It’s going to be very tempting to start eating them as they come off the grill – I don’t blame you! Grilled eggplant is one of the most delicious bites you can enjoy!
When the eggplant is grilling, this is a great time to whip up the tahini sauce by whisking together tahini, lemon, garlic and salt. If you want a little heat, add a pinch of cayenne (or two.) You can find everything you need for this tahini sauce at your local Meijer store.
To serve, drizzle the tahini sauce over the warm eggplant right after it gets off the grill. If you have leftovers, chop the eggplant into bite-sized pieces and toss in pastas or salads throughout the week.
You can prep the tahini sauce up to 3 days in advance. Store in an air-tight container in the refrigerator.
This recipe would be perfect with asparagus, bell peppers, or zucchini. Use whatever you have on hand!
It tastes great hot, room temperature, or chilled, but I prefer it hot.
Your fork is waiting.
Grilled Eggplant with Tahini Sauce
- 1 eggplant sliced into thick rounds
- 2 tablespoons olive oil
- salt and pepper to taste
- minced fresh parsley or mint optional garnish
- Pre-heat grill to high heat and brush both sides of eggplant with olive oil. Sprinkle with salt and pepper to taste then grill until tender, about 4-5 minutes per side, rotating twice on each side before flipping.
- While eggplant is grilling, whisk together tahini sauce in a small bowl.
- Remove eggplant from grill and place on a platter. Serve eggplant warm with tahini sauce drizzled on top. Garnish with fresh mint or parsley if you wish.