Flavorful Mediterranean Grilled Eggplant Recipe with Easy Creamy Tahini Drizzle
A smoky, tender grilled eggplant dish drizzled with a luscious creamy tahini sauce, perfect for quick Mediterranean-inspired meals or entertaining.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium-sized globe eggplants, sliced about ½ inch thick
- 3 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup tahini paste
- 3–4 tablespoons water
- ½ teaspoon ground cumin (optional)
- 2 tablespoons fresh parsley, chopped
- Smoked paprika for serving (optional)
Instructions
- Rinse and dry the eggplants. Slice into ½-inch thick rounds. Lay on a clean towel and sprinkle lightly with salt. Let sit for 15 minutes to draw out moisture and bitterness.
- Pat the eggplants dry with paper towels to remove released moisture.
- Preheat grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- Brush eggplant slices with about 2 tablespoons olive oil, coating both sides. Season with salt and freshly cracked black pepper.
- Grill eggplants for 4–5 minutes per side until tender with grill marks, turning carefully with tongs. Avoid overcooking or flipping too often.
- While grilling, whisk together tahini paste, minced garlic, lemon juice, 3 tablespoons water, cumin (if using), and a pinch of salt. Add more water 1 teaspoon at a time until smooth and pourable. Adjust lemon and salt to taste.
- Arrange grilled eggplant on a serving platter. Drizzle generously with tahini sauce. Sprinkle chopped parsley and smoked paprika for garnish.
- Serve warm or at room temperature.
Notes
If tahini sauce thickens after sitting, stir in a splash of water before serving. Keep grill temperature moderate to avoid charring eggplant too fast. Salting eggplant before grilling improves texture by removing bitterness and excess moisture. Roasting at 425°F for 20-25 minutes is a good alternative if no grill is available.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 150
- Sugar: 5
- Sodium: 250
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 10
- Fiber: 4
- Protein: 4
Keywords: grilled eggplant, tahini drizzle, Mediterranean recipe, vegan, gluten-free, easy side dish, smoky eggplant, healthy recipe