Fall

Grilled Eggplant with Tahini, Red Oil, and Mint

August  2, 2021
5 Stars
Photo by Anna Vorobiova
  • Prep time 10 minutes
  • Cook time 10 minutes
  • 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
  • 2 eggplants, sliced ​​into rings
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1 tablespoon avocado oil
  • 3 tablespoons Tahini
  • 2 tablespoons Olive oil
  • 1/2 paprika powder
  • 1/2 smoked paprika powder
  • 1/2 chili powder
  • Some sesame seeds for serving (I used black, but white works great too)
  • Salt to taste
In This Recipe
Directions
  1. Grill eggplants without oil and spices.
  2. In the meantime, prepare red oil: Combine paprika, chili, and smoked paprika with olive oil. Stir and set aside.
  3. While the eggplant is hot, drizzle with avocado oil, sprinkle with mint and salt. Let stand for 10 minutes to intensify the mint aroma.
  4. 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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