Recipe for: Grilled eggplants with tahini sauce - photo 1
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Recipe for: Grilled eggplants with tahini sauce

Pikantne Vegetarian Dishes Main Dishes 30 min Medium 4 wyświetleń ~32.63 PLN - (0)
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Description

Delicate slices of grilled eggplant drizzled with creamy tahini sauce make for a vegetarian main dish with a Mediterranean-Middle Eastern character and a Polish twist. Grilled eggplant has a smoky, sweet flavor and a soft texture that contrasts beautifully with the thick, slightly nutty sauce made from sesame paste. Serve with pearl barley or a salad of young spring vegetables (e.g., young arugula, cucumber, radish), sprinkled with fresh parsley and crunchy nuts for texture. This dish is perfect for a summer lunch, a vegetarian dinner with friends, or as an impressive appetizer at a party. Easy to modify: the sauce can be thinned with natural yogurt for a milder flavor or seasoned with chili flakes for heat.

Ingredients Used

Ingredients (11)

Servings:
4
  • Eggplant 2.3 szt. (~800 g)
  • Rapeseed oil 30 g
  • Tahini 120 g
  • Water 100 ml
  • Lemon 0.8 szt. (~60 g)
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~32.63 PLN (8.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the eggplants

1

Wash the eggplants under running water and dry them. Cut off the top (stem), then slice the fruit lengthwise into pieces about 1-1.5 cm thick. If the eggplants are large and full of seeds, you can additionally salt them and let them sit for 15 minutes to release their bitterness, then dry with a paper towel. After drying, arrange the slices on a cutting board.

Ingredients: Eggplant, Salt
Use a sharp vegetable knife and a cutting board with a non-slip surface. If you want to skip the salting, choose smaller, younger eggplants.
2

In a small bowl, mix the rapeseed oil with 2 g of salt (from the prepared portion) and 1 g of pepper. Using a kitchen brush or spoon, coat both sides of each slice with a thin layer of oil. This will prevent the eggplant from sticking to the grill and help it brown nicely.

Ingredients: Rapeseed oil, Salt, Black pepper, Eggplant
Use a silicone brush or a wide spoon. If you don't have a brush, dip one side of the slice in oil and spread it with your damp hand.

Grilling

3

Preheat a grill pan or outdoor grill to medium-high heat (it should be very hot so that the slices start browning immediately). Arrange the slices in a single layer, not overcrowded. Grill for 3-4 minutes on each side until there are clear grill marks and the flesh is tender. If the slices are thicker, extend the time by 1-2 minutes. After grilling, transfer them to a plate and loosely cover with aluminum foil for 2-3 minutes to allow them to rest evenly.

Ingredients: Eggplant, Rapeseed oil
The best is a grill pan with a diameter suited to the burner; use tongs to flip the slices. Do not move them too often — let grill marks form.

Tahini sauce

4

In a medium bowl, place tahini (120 g). Add lemon juice (60 g) and crushed garlic cloves (10 g). Start mixing with a spoon, then gradually add water (100 ml) one tablespoon at a time, mixing until you achieve a smooth, silky consistency similar to cream. Season with salt (2 g) and pepper (1 g) to taste. If the sauce is too thick, add a little more water; if too thin, add some tahini.

Ingredients: Tahini, Water, Lemon, Garlic, Salt, Black pepper
Use a small bowl and a whisk or fork. Whisk vigorously until the tahini comes together into a smooth emulsion - it should be smooth without lumps. If the tahini is very thick, first mix it with lemon juice before adding water.

Assembly and serving

5

Arrange the slices of eggplant on a large platter or individual plates. Drizzle each portion with tahini sauce in a thin stream or spread it with a spoon. Generously sprinkle with chopped parsley (30 g). For texture, sprinkle with chopped walnuts (40 g). If you want to add some heat, lightly dust with chili flakes (2 g). Serve with lemon wedges for drizzling and an optional side of pearl barley or fresh salad.

Ingredients: Eggplant, Tahini, Parsley, Chili flakes, Lemon
Serve warm or at room temperature. Use a wide platter so the slices are not overlapping. Additionally, you can add walnuts to enhance the flavor/texture (optional ingredient).

Optional serving suggestion

6

If you are serving the dish as a main course, prepare the pearl barley: rinse 200 g of pearl barley (dry weight), pour in 400 ml of water, add 1 g of salt, and cook covered on low heat for 25-30 minutes until the water is absorbed. Mix with a bit of olive oil or butter and serve alongside the eggplant.

Use a medium pot with a lid; the ratio of pearl barley to water is 1:2. If you don't have time, replace the barley with a mix of fresh herbs and arugula.

Fun Fact

💡

In Middle Eastern cuisine, tahini has been used for centuries; sesame paste was known in ancient times. In the Polish version, it is often combined with local additions such as nuts or grains, creating an interesting fusion flavor.

Best for

wegetariański obiad letnie przyjęcie kolacja z przyjaciółmi

Tips

🍽️ Serving

Serve the eggplant warm or at room temperature. For contrast, add a sour element (an extra wedge of lemon) and something crunchy (toasted nuts). A great addition is pearl barley or a salad with spring greens.

🥡 Storage

Store tahini sauce in an airtight container in the refrigerator for up to 3 days (mix before serving, it may separate). Grilled slices of eggplant can be stored in the refrigerator for up to 2 days in a closed container; reheat briefly in the oven at 180°C for 6-8 minutes or on a grill pan to regain some crispness.

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