Grilled Japanese Eggplant with Tahini Sauce

Ingredients

  • 3 pounds japanese eggplant, sliced in half and scored in a cross hatch pattern
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil

For the tahini sauce

  • 1⁄4 cup tahini
  • 1⁄4 cup water
  • 1 teaspoon garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley, minced
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon kosher salt

Instructions

  1. Place eggplant halves on cutting board with cut side up and sprinkle with salt.  Let sit 20 to 60 minutes and prep your grill.  
  2. Meanwhile, prepare sauce by placing all sauce ingredients in immersion blender cup or mini chopper.  Process until smooth.  
  3. Brush eggplant with oil and place eggplant cut-side down on grill.  Press eggplant to grate and grill until well browned, about 3 to 5 minutes.  Flip eggplant and grill until cooked through, about 3 to 5 minutes more.  Brush with remaining olive oil then serve with tahini sauce.  

Comments

This recipe is from Simply Recipes and it was simply great!  I actually bought more eggplant the next week just to use up the remaining sauce.  The eggplant gets so creamy and awesome when cooked this way.  Yum.