Iraqi

Grilled Eggplant with Tahini and Garlic

Name: Grilled Eggplant with Tahini and Garlic
Total time: 20 min
Yield: 4 servings
Cuisine: Iraqi
Ingredients: 2 large eggplants, halved lengthwise; 2 tbsp tahini; 1 tbsp lemon juice; 1 clove garlic, minced; 1/4 tsp salt; 1/4 tsp cumin; Olive oil for brushing; Fresh parsley for garnish

Smoky grilled eggplant topped with a creamy tahini and garlic sauce.

20 minutes4 servings

Method

Preheat grill to medium-high heat. Brush eggplant halves with olive oil.
Grill eggplant cut-side down for 5-7 minutes until charred.
In a bowl, mix tahini, lemon juice, garlic, salt, and cumin.
Spoon tahini mixture over grilled eggplant and garnish with parsley.

Sides

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