Grilled Mediterranean Eggplant

Grilled Mediterranean 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 salt

DIRECTIONS

• Make eggplant: 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. 
• Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency. 
• Serve eggplant warm with tahini dressing.