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Grilled Marinated Eggplant with Lemon Honey Tahini Sauce

Course Side Dish
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

For the eggplants:

  • 2 eggplants each sliced vertically into 4-5 slices
  • 1 tablespoon salt

Marinade:

  • 2 tablespoons honey
  • 1/3 cup olive oil
  • 3 tablespoons white balsamic vinegar

For the tahini sauce:

  • 1 1/2 tablespoons honey
  • 1/3 cup tahini preferably Soom brand
  • juice of ½ lemon

Instructions

For the eggplants:

  1. Evenly salt all of the eggplant slices which you can lay on paper towels in the sink. Let the eggplant sit for ½ hour until all of the bitter juices have risen to the top. Wipe each slice thoroughly with a damp paper towel so the eggplant is not too salty.

For the marinade:

  1. Mix all of the ingredients in a large bowl and toss in the eggplant slices. You can grill them immediately or set them aside for up to an hour, tossing them around from time to time.

For the tahini sauce:

  1. Combine all of the ingredients in a small bowl. Thin the sauce with 2 tablespoons of very hot water until it is very smooth. Put the sauce in a small Ziploc sandwich bag, spooning it down in one corner. Set aside.
  2. Heat outdoor grill or grill pan to medium high heat. Place the eggplant slices in a single layer and turn the heat to medium. Close the top of the grill. Grill the eggplant until it is just brown on one side, about 10 minutes. Turn the eggplant over and grill for 2 more minutes, covered. Turn off the grill and let the eggplant continue to cook for 5-7 minutes until it is soft but not falling apart. If you are cooking the eggplant on a grill pan, cover the pan with aluminum foil after you first put the eggplant slices on the pan.
  3. Transfer the eggplant slices to a plate, cut the corner off of the Ziploc bag and drizzle the tahini sauce all over the eggplant.