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.

From Issue

No. 05 / Summer 2018