Mediterranean Grilled Eggplant
Ingredients
- 1/2 c. extra-virgin olive oil
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 2 large eggplants, sliced into 1/4" rounds
- 1/4 c. crumbled feta
- 2 tbsp. freshly chopped parsley
- Juice of 1/2 lemon
FOR THE TAHINI DRESSING
- 1/3 c. tahini
- Juice of 1 lemon
- 2 tbsp. water
- 1 clove garlic, minced
- Kosher salt
Instructions
- Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper.
- Grill eggplants until tender and slightly charred, about 3 minutes per side.
- Top grilled eggplants with feta and parsley, then squeeze lemon juice over.
- Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency.
- Serve eggplant warm with tahini dressing.
Nutrition
Calories: 480kcalCarbohydrates: 15gProtein: 9gFat: 40gSaturated Fat: 7gCholesterol: 6mgSodium: 1005mgPotassium: 938mgFiber: 13gSugar: 13gCalcium: 183mgIron: 3mg
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