adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled Japanese Eggplant with Tahini Sauce
Grilled Japanese Eggplant with Tahini Sauce
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Grilled Japanese eggplants with sesame tahini sauce.
Ingredients:
  • 4 Japanese eggplants (about 1 1/4 pound total)
  • 1 teaspoon Kosher salt
  • 3 tablespoons of extra virgin olive oil
  • Tahini sauce
  • 1/4 cup roasted sesame tahini
  • 1/4 cup water
  • 1 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Kosher salt
  • Thai basil for garnish
Instructions:
  • Prepare the Japanese eggplants by cutting them in half lengthwise. Score the inside surface with a sharp paring knife in a cross-hatch pattern, making cuts 1/2 inch deep. Place them on a tray and generously sprinkle the scored side with salt. Allow them to rest for at least 20 minutes (or up to an hour) while the grill heats up and you prepare the tahini sauce. Salting the eggplants will help remove excess moisture.
  • Preheat your grill on high for direct heat; meanwhile, make the tahini sauce.
  • Make the tahini sauce by blending all ingredients in a mini chopper until smooth. If you don't have one, finely mince garlic and parsley, then whisk all ingredients together. Alternatively, use a mortar and pestle to create a garlic paste, then combine with the rest of the ingredients.
  • Prepare the eggplants for grilling: Once your grill is hot, pat dry the eggplants with a paper towel and coat the insides with olive oil. Grill the eggplant halves cut-side down until well browned, about 3 to 5 minutes. Flip and grill until fully cooked, approximately 2 more minutes. Brush with more olive oil before serving.
  • Presentation: Take the grilled eggplants off the grill, place them on a plate, and top with tahini sauce. Finish with a garnish of fresh Thai basil leaves.

Similar Recipes