Eggplants on the grill
4 servings
40 minutes
Grilled eggplants are a fragrant and tender dish from Arabic cuisine, where vegetables play a key role. Cooking over an open flame gives the eggplants a smoky aroma and a soft, almost creamy texture. Their flavor profile is enhanced by oregano, garlic, and lemon juice, creating a harmonious blend of freshness and spice. The tahini sauce enriched with garlic and lemon adds richness to the dish, while the delicate feta provides creamy notes. Topped with fresh parsley, these eggplants are perfect as an appetizer or side dish to meat dishes. They can be served hot or chilled, enjoying the deep flavors born from live fire.
1
Prepare all the ingredients. Light the coals.
2
Mix tahini, minced garlic, and juice of half a lemon. Add salt, pepper, and water. Set the sauce aside. The consistency should be like thick sour cream. If the sauce is too thick, add more water.
- Tahini: 60 g
- Garlic: 1 clove
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Water: 70 ml
3
Wash the eggplants and cut them in half lengthwise.
4
Make cross cuts on each half.
5
Mix olive oil, oregano, ground black pepper, salt, and the juice of the remaining half lemon.
- Olive oil: 100 ml
- Dried oregano: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Lemon: 1 piece
6
Brush the eggplants with an oil mixture and immediately send them to the grill.
- Eggplant: 700 g
- Olive oil: 100 ml
7
Fry on both sides for 5 minutes.
8
Place the cooked eggplants on a plate and drizzle with tahini sauce.
- Tahini: 60 g
9
Decorate with crumbled feta on top.
- Feta cheese: 100 g
10
Sprinkle with chopped parsley. Grilled eggplants can be served hot or cold.
- Salt: to taste
- Ground black pepper: to taste