Grilled Eggplants
Directions
- 1Cut the eggplants in half lengthwise.
- 2Score the flesh of the eggplant halves in a crosshatch pattern.
- 3Pour olive oil into a bowl.
- 4Brush the olive oil over the scored side of the eggplant halves.
- 5Place the eggplant halves scored side down on a hot grill pan.
- 6Grill the eggplants until grill marks appear, then flip them.
- 7Transfer the grilled eggplants to an oven-safe dish and bake them in the oven.
- 8Put tahini in a bowl.
- 9Add cumin to the tahini.
- 10Add salt to the tahini and cumin.
- 11Smash and peel the garlic cloves.
- 12Cut the lemon in half.
- 13Squeeze lemon juice into the tahini mixture.
- 14Add water to the tahini mixture.
- 15Mix all the ingredients for the tahini sauce until smooth.
- 16Heat a saucepan and add walnuts.
- 17Toast the walnuts in the saucepan.
- 18Finely chop the parsley.
- 19Season the grilled eggplants with salt and pepper.
- 20Spoon the tahini sauce over each grilled eggplant half.
- 21Garnish with chopped parsley.
- 22Add toasted walnuts as a topping.
- 23Sprinkle pomegranate seeds over the eggplants.
- 24Drizzle with olive oil.
- 25Add Crema di balsamico for extra flavor and presentation.
- 26Serve the grilled eggplants with toasted bread.
Ingredients
- Eggplants
- Olive oil
- Tahini
- Cumin
- Salt
- Garlic
- Lemon
- Water
- Walnuts
- Parsley
- Pepper
- Pomegranate
- Crema di balsamico
Equipment
cutting boardknifebrushgrill panovenbowlforksaucepan
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