February 27, 2024
Grilled Eggplant
Ingredients
- 1/2 C. Extra-virgin olive oil
- 1 tsp. Dried oregano
- 1/4 tsp. Red pepper flakes
- 2 Large eggplants, sliced into 1/4" rounds
- Kosher salt
- Freshly ground black pepper
- 1/4 C. Crumbled feta
- 2 Tbsp. Freshly chopped parsley
- Juice of 1/2 lemon
- Dressing: 1/3 C. Tahini, Juice of 1 lemon, 2 Tbsp. Water, 1 Clove garlic, minced, Kosher salt
Instructions
Heat grill or grill pan over medium-high heat.
In a small bowl, combine oil, oregano, and red pepper flakes.
Brush all over eggplants and season with salt and pepper.
Grill eggplants until tender and slightly charred, about 3 minutes per side.
Top grilled eggplants with feta and parsley, then squeeze lemon juice over.
Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency.
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