Mediterranean Grilled Eggplant
Grilled eggplant rounds seasoned with oregano and chili, topped with feta and parsley and served with a lemony tahini dressing.
🍳 Cook: 6 min
Ingredients
| 1/2 cup | 120 ml | extra-virgin olive oil |
| 1 tsp | 5 ml | dried oregano |
| 1/4 tsp | 1.3 ml | red pepper flakes |
| — | kosher salt | |
| — | freshly ground black pepper | |
| 2 | large eggplants, sliced into 1/4" rounds | |
| 1/4 cup | 60 ml | crumbled feta |
| 2 tbsp | 30 ml | freshly chopped parsley |
| 1/2 | juice of lemon | |
| 1/3 cup | 80 ml | tahini |
| 1 | juice of lemon (for dressing) | |
| 2 tbsp | 30 ml | water |
| 1 | clove garlic, minced |
Instructions
- Make the eggplant: Heat a grill or grill pan over medium-high heat. In a small bowl, combine the oil, oregano and red pepper flakes. Brush all over the eggplants and season with salt and pepper.
- Grill the eggplants until tender and slightly charred, about 3 minutes per side.
- Top the grilled eggplants with feta and parsley, then squeeze the lemon juice over.
- Make the tahini dressing: In a medium bowl, whisk together the tahini, lemon juice, water and garlic. Season with salt. If the dressing is too thick, add more water a tablespoon at a time until desired consistency.
- Serve the eggplant warm with the tahini dressing.