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Makes

6 servings

Ingredients

  • 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.