Makes
6 servingsIngredients
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini
- 1 tablespoon water
- ¼ teaspoon crushed red pepper
- 3 tablespoons extra-virgin olive oil
- 3 medium eggplant sliced into 1-centimeter-thick rounds
- 3 tablespoons avocado oil
- 4 scallions thinly sliced
- ¼ cup coarsely chopped cilantro
- 1 teaspoon cumin seeds
Instructions
- In a small bowl, whisk together the lemon juice, tahini, water, and crushed red pepper. Add the extra-virgin olive oil 1 tablespoon at a time and whisk well after each addition. Set aside.
- Preheat the grill to medium-high heat. Lightly brush both sides of the eggplant rounds with the avocado oil. Grill the eggplant for about 5 minutes per side, until grill marks develop and the eggplant softens.
- Arrange the eggplant on a serving platter. Drizzle the tahini sauce over the slices. Scatter the scallions and cilantro across the eggplant, then sprinkle with cumin seeds. Serve warm.
