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ingredients
For the eggplant:
- 1 large eggplant, sliced into ½ inch rounds
- Avocado oil for drizzling
- ½ teaspoon salt
- ¼ cup toasted chopped walnuts
- ¼ cup chopped fresh herbs like parsley, mint, and basil
For the tahini sauce:
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1-2 tablespoons cold water
- 1 garlic clove, finely minced or grated
- ½ teaspoon salt
- Pinch cayenne pepper
instructions
Preheat a grill over medium high heat. Add the eggplant to a large bowl and drizzle over enough avocado oil to coat. Toss, making sure the oil evenly coats the eggplant, adding more if needed. Add in the salt and toss again.
Place the eggplant on the grill, cooking in batches, if needed. Grill for 2-4 minutes on each side until you see good, even grill marks.
While the eggplant cooks, whisk together the tahini sauce.
Top the grilled eggplant with tahini sauce, walnuts, and herbs. Enjoy!
