Grilled Eggplant with Tahini Sauce
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
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.
You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
LOCAL FOOD NEWS,
TO YOUR INBOX
Join the edible MAINE community!
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.
No. 05 / Summer 2018