I used to not be a fan of eggplant, until I was camping and had taken with me one from home that my mother had given me, out of her garden. I decided to grill it and I had some seasonings that I threw together. It turned out so delicious I hurried to write down what I used. We now have eggplant quite regularly. Here is what I came up with.
Ingredients:
Choose 2 smooth, shiny and slightly firm (not hard) eggplants; cut into 1/4” rounds
¼ to ½ crumble feta; according to taste
½ cup extra virgin olive oil
¼ to ½ teaspoon red pepper flakes according to how much heat you want
1 teaspoon dried oregano
¼ teaspoon Kosher salt (as desired)
¼ teaspoon freshly ground black pepper
2 Tablespoons freshly chopped parsley
½ lemon; juiced
Tahini Dressing:
½ to ¼ cup tahini
2 Tablespoons water
1 garlic clove; minced
kosher salt (as desired)
1 lemon; juiced
Heat grill over medium-high heat.
In a small bowl, combine oil, oregano, and red pepper flakes. Brush over eggplant rounds; season with salt and pepper.
Grille until tender and slightly charred, about 3 to 5 minutes.
Top grilled eggplants with feta and parsley and then squeeze lemon juice over top.
Make the Tahini dressing.
In a medium bowl, whisk together tahini, lemon juice, water and garlic. Season with salt. If too thick, add some more water a little at a time until desired consistency.
Serve warm with dressing.
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