Grilled Eggplant with Tahini Sauce
A delicious Turkish recipe: golden grilled eggplant topped with a creamy Greek yogurt, tahini, and fresh herb sauce. A light and flavorful dish, perfect as a side or a vegetarian main course.
🛒 Ingredients
4 servings
- 2 medium eggplants
- 2 tablespoons olive oil
- 9 oz Greek yogurt
- 3 tablespoons tahini paste
- 1 clove garlic, peeled and minced
- Juice of 1 fresh lemon
- A handful fresh cilantro
- A handful fresh parsley
- A handful fresh mint
- Salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Slice the eggplant into 1/2-inch thick rounds. Brush with olive oil and season.
- 2
Preheat a griddle or grill to high heat.
- 3
Grill the eggplant for 2-3 minutes per side until golden brown and tender.
- 4
In a bowl, combine the Greek yogurt with the tahini paste, garlic, and lemon juice.
- 5
Stir the chopped fresh herbs into the sauce and season to taste.
- 6
Arrange the grilled eggplant and generously top with the tahini sauce.
- 7
Garnish with fresh herb leaves and serve warm or at room temperature.
💡 Chef's Tip
Prepare the sauce up to 24 hours in advance. For enhanced flavor, salt the eggplant 30 minutes before cooking. Excellent served warm or cold.
