Mediterranean Grilled Eggplant

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Mediterranean Grilled Eggplant

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
  1. 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.
  2. Grill eggplants until tender and slightly charred, about 3 minutes per side.
  3. Top grilled eggplants with feta and parsley, then squeeze lemon juice over.
  4. 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.
  5. 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