INGREDIENTS
FOR THE EGGPLANT
1/2 c. extra-virgin olive oil
1 tsp. dried oregano
1/4 tsp. crushed 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
DIRECTIONS
- 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.
- In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If sauce is too thick add more water a tablespoon at time until desired consistency.
- Serve eggplant warm with tahini sauceHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net to learn more about our program.
:CG
