Low Carb Grilled Eggplant With Creamy Garlic Tahini Dressing
How to Make It
Step 1
Preheat the grill on high heat. Place washed and dried eggplants on a small rimmed baking sheet. Rub with avocado oil.
Step 2
Once the grill reaches 350 F, place the oil-rubbed eggplants on the grill and turn the heat to medium. Allow the eggplants to cook like this for several minutes. Then flip them and allow them to cook for several more minutes.
Step 3
Keep flipping them at a few minutes each time until they are cooked through and very, very soft, and roasted on the outside.
Step 4
While the eggplants are grilling, place the rest of the ingredients in the bowl to make the tahini except the cilantro and sumac. Mix the tahini, lemon juice, and salt together.
Step 5
Add in the garlic clove grated on a Microplane and the water. It should come together into a smooth dressing (it will seize up at first).
Step 6
Remove the hot eggplants from the grill, slice them down the center to open them like a potato. Sprinkle eggplants with ¼ tsp of kosher salt.
Step 7
Then drizzle with the dressing, chopped cilantro, and sumac.
Ingredients
- Eggplant, Raw – 3 large
- Avocado Oil – 1 tablespoon
- Tahini – 6 tablespoon
- Garlic – 1 clove
- Lemon Juice – 2 tablespoon
- Coarse Kosher Salt by Morton – ½ tsp
- Water – ⅓ cup
- Coarse Kosher Salt by Morton – ½ tsp
- Cilantro – 4 tablespoon
- Sumac by Gfresh – ¼ gram