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Grilled Eggplant with Tahini Recipe - Healing Kosher 🍆

📌 Recipe Overview

• Servings: 4

• Yield: 1 medium platter (about 8 slices or 2 eggplants)

• Prep Time: 15 minutes

• Cook Time: 15–18 minutes

• Difficulty: Easy

• Cooking Vessel: Outdoor grill, stovetop grill pan, or broiler

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🛒 Ingredients

For the Eggplant:

• 2 medium eggplants, cut into ½-inch thick slices (or lengthwise planks)

• 3 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp ground cumin (optional, for smoky flavor)

For the Tahini Sauce:

• ½ cup tahini (sesame paste)

• ¼ cup fresh lemon juice

• 1–2 garlic cloves, minced

• ¼ cup cold water (more as needed for thinning)

• ½ tsp kosher salt

• 1 tbsp olive oil

Optional Garnishes:

• Chopped fresh parsley

• Pomegranate seeds

• Paprika or za’atar sprinkle

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👩‍🍳 Instructions

1. Prepare the Eggplant:

   • Slice eggplants and lightly salt both sides. Let sit for 15 minutes to draw out excess moisture, then pat dry.

   • Brush both sides with olive oil and season with salt, pepper, and cumin.

2. Grill the Eggplant:

   • Preheat grill (or grill pan) to medium-high heat.

   • Place slices on the grill and cook 5–7 minutes per side, until tender with nice grill marks.

3. Make the Tahini Sauce:

   • In a bowl, whisk tahini, lemon juice, garlic, salt, and olive oil.

   • Slowly add cold water, whisking until smooth and creamy (adjust consistency to drizzle easily).

4. Assemble the Dish:

   • Arrange grilled eggplant on a platter.

   • Drizzle generously with tahini sauce.

   • Sprinkle with parsley, pomegranate seeds, or za’atar if desired.

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📊 Nutritional Information (per serving, ~2 slices with sauce)

• Calories: ~220

• Protein: 6g

• Fat: 18g

• Carbohydrates: 12g

• Fiber: 5g

• Sugars: 3g
  (Approximate, varies by tahini brand and garnish used.)

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🥗 Dietary Adaptations

• Gluten-Free: Naturally gluten-free; just ensure tahini is certified GF.

• Nut-Free: Tahini is sesame-based, not nuts — safe unless sesame is an allergen.

• Low-Fat: Reduce olive oil and tahini, replace some sauce with plain yogurt.

• Low-Sodium: Skip salting eggplant or reduce salt in sauce.

• Vegan: Recipe is naturally vegan.

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💡 Tips & Troubleshooting

• Bitter eggplant? Salting before grilling removes bitterness.

• Eggplant sticking to grill? Brush grates with oil before cooking.

• Sauce too thick? Add cold water a tablespoon at a time until creamy.

• Sauce separating? Whisk vigorously or blend with a hand mixer.

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📝 Notes

• A classic Middle Eastern–style side dish, perfect with pita, falafel, or grilled meats.

• Works beautifully for Sukkot meals in the sukkah or Shabbat dinners.

• Can be served warm, room temperature, or chilled.

• Leftover tahini sauce keeps in the fridge for up to 5 days — great as a dip or salad dressing.

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