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5 from 3 votes

Grilled Eggplant with Tahini Sauce

Eggplant is grilled until tender and smoky then drizzled with a creamy, tahini-lemon sauce.
Course Side, Side Dish
Cuisine greek, Lebanese, Mediterranean, middle eastern
Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword eggplant, tahini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 181kcal
Author Liz Della Croce

Ingredients

  • 1 eggplant sliced into thick rounds
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • minced fresh parsley or mint optional garnish

Tahini Sauce

  • ¼ cup tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons warm water or more, to thin
  • ½ teaspoon salt
  • 1 clove garlic minced
  • 1 pinch cayenne optional

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.
  • 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.

Video

Nutrition

Serving: 1cup | Calories: 181kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 331mg | Fiber: 4g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg