Grilled eggplant with tahini sauce is cooked until tender and smoky then drizzled with a creamy, tahini-lemon sauce.
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. With that in mind, today I’m sharing a family favorite, my Grilled Eggplant with Tahini Sauce.
Next time you have the grill fired up, try my Grilled Chicken with Eggplant Caponata!
Ingredients
- Eggplant: While it gets a bad rap and can be bitter, it can also be deliciously creamy in texture, and caramelize to be slightly sweet and nutty.
- Olive oil: My cooking oil of choice, and it helps the eggplant grill perfectly.
- Tahini: Made from sesame seeds and a common ingredient in Middle Eastern sauces and dips, tahini has a warm and nutty taste.
- Lemon juice: Bright and fresh, and one of my favorite flavors, it adds needed acidity to the sauce.
- Salt: Enhances the other flavors of the eggplant and the tahini sauce.
- Garlic: Adds pungent, aromatic, delicious flavor to the sauce.
How to Make Grilled Eggplant with Tahini Sauce
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.
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 kosher salt and black pepper to taste.
To grill, place rounds over high heat and grill until smoky, sweet and tender, about 9-10 minutes total.
When the eggplant is grilling, this is a great time to whip up the tahini sauce by whisking together the tahini, lemon juice, garlic, and salt. If you want a little heat, add a pinch of cayenne (or two.)
To serve, drizzle the tahini sauce over the warm eggplant right after it gets off the grill. Garnish with fresh herbs like mint or parsley!
Frequently asked questions
You can prep the tahini sauce up to 3 days in advance. Store in an air-tight container in the refrigerator.
You could also make roasted eggplant, and cook the eggplant in the oven. Preheat your oven to 400 and roast about 20 minutes.
My favorite things to put tahini sauce on are vegetables and meats, like my Lebanese Kafta Kebabs.
More Tahini Dishes
- Roasted Acorn Squash with Tahini Sauce
- Lebanese Baked White Fish with Tahini Sauce and Pine Nuts
- Steamed Artichokes with Tahini Dipping Sauce
- Roasted Vegetables with Tahini Lemon Sauce
- Cauliflower Tacos with Chipotle Tahini Sauce
Eat It, LIke It, Share It!
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If you have leftovers, my grilled eggplant with tahini sauce is great chopped into bite-sized pieces and tossed in pastas or salads throughout the week.
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Ingredients
Video
Instructions
- 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.1 eggplant, salt and pepper, 2 tablespoons extra virgin olive oil
- While eggplant is grilling, whisk together tahini sauce in a small bowl.1/4 cup tahini, 1 tablespoon lemon juice, 2 tablespoons warm water, 1/2 teaspoon salt, 1 clove garlic, 1 pinch cayenne
- 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.minced fresh parsley or mint
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