Grilled Eggplant with Tahini Dip

Name: Grilled Eggplant with Tahini Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 2 pcs aubergine; 3 tablespoons extra virgin olive oil; 1 teaspoon salt; 1 pinch ground pepper; 3 tablespoons tahini; 150 g plain yogurt; 1 clove garlic; 1 slice lemon; 1 pc pomegranate; 1 handful parsley

Jakub SýkoraGrillLebanese Cuisine x se líbilo

Grilled eggplant smells of fire and stays buttery soft inside. Just brush the slices with oil and let them caramelize on a hot grill pan into a bittersweet flavor. A cool tahini dip of sesame paste, yogurt, garlic, and lemon balances them out. Pomegranate on top adds a fresh juicy pop, putting a piece of the Middle East on your plate.

Příprava: 15min

Vaření: 15min

CELKOVÝ ČAS: 30min

Step by step process

Prepping the eggplant

1
Grilled eggplant starts with careful slicing. Trim the stems off the washed eggplants and cut them lengthwise into slices about 1 centimeter thick.
2
Salt the slices on both sides. Let them rest for 10 minutes to draw out the bitter juices, then pat them dry with a paper towel.
3
Brush the dried slices with olive oil on both sides and season lightly with pepper.

Grilling

4
Heat the grill pan thoroughly. Lay the slices on it one at a time so they have plenty of room and brown nicely.
5
Grill for 4 to 5 minutes on each side, until the vegetable turns golden and picks up bold grill marks.
6
Transfer the finished slices to a plate. Let them rest for a moment while you stir together the dip.

Tahini dip and serving

7
In a bowl, blend the tahini with the white yogurt, pressed garlic, and lemon juice into a smooth cream.
8
Season the dip with a pinch of salt. Depending on the thickness, stir in a tablespoon of cold water so it drizzles nicely.
9
Arrange the warm eggplant slices over the dip or next to it, scatter pomegranate seeds and chopped parsley on top, and serve right away.