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Grilled Eggplant with Tahini Yogurt Sauce

This recipe makes a great light appetizer or side dish whenever fresh eggplant is available. Avoid older eggplants with dull skin since they tend to be bitter tasting. This recipe is great for miniature eggplants like Fairy Tale, Hansel or Gretel – just slice them in half lengthwise. Larger oval eggplants can be sliced crosswise.

Grilled Eggplant with Tahini Yogurt Sauce
Inspired by a Nigel Slater recipe [1]

2 tbsp tahini paste*
1 tbsp fresh lemon juice
1/3 cup plain low-fat yogurt
2 cloves garlic, minced
1 dash salt
1 ea medium eggplant (12 oz, or several small eggplants)
1 tbsp olive oil
1/4 tsp ground cumin

1. Combine tahini paste, lemon juice, yogurt, garlic and salt to taste. Refrigerate for at least 30 minutes.
2. Slice eggplant into 1/4″ thick slices. Brush with olive oil, sprinkle with cumin and salt.
3. Grill eggplant over high heat for 8-10 minutes, until soft and done.

Servings: 4

Nutrition Facts
Nutrition (per serving): 118 calories, 68 calories from fat, 8g total fat, 1.2mg cholesterol, 64.6mg sodium, 355.3mg potassium, 10.4g carbohydrates, 4.7g fiber, 4.3g sugar, 3.6g protein, 83.9mg calcium, 1.3g saturated fat.

*Tahini paste is made from ground roasted sesame seeds. It can usually be found in groceries or health food stores in the ethnic section or along with other nut butters.