Grilled Eggplant with Tahini Sauce
6
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.
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No. 05 / Summer 2018
From Issue
