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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
Сontinue to experiment to enjoy summer eggplants to the fullest. This recipe combines the magic of oriental tahini and refreshing mint with a dense eggplant flavor and hot red oil.
If you need new tastes, this option will definitely not become commonplace. —Anna Vorobiova
Ingredients
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2
eggplants, sliced into rings
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2 tablespoons
fresh mint leaves, finely chopped
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1 tablespoon
avocado oil
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3 tablespoons
Tahini
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2 tablespoons
Olive oil
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1/2
paprika powder
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1/2
smoked paprika powder
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1/2
chili powder
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Some sesame seeds for serving (I used black, but white works great too)
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Salt to taste
Directions
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Grill eggplants without oil and spices.
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In the meantime, prepare red oil: Combine paprika, chili, and smoked paprika with olive oil. Stir and set aside.
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While the eggplant is hot, drizzle with avocado oil, sprinkle with mint and salt. Let stand for 10 minutes to intensify the mint aroma.
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Place the eggplant on a plate, drizzle over the tahini, then add a splash of red oil and some sesame seeds.
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