This is the recipe that could get anyone to love eggplant. The olive oil soaks into the soft centers like a sponge, a world of silky flavor drawing into the nightshade. By cooking it on the grill or a grill pan, you’ll get dark, beautiful char marks that add delicious caramelized flavor. But the dressing is the best part: it’s packed with flavor and color, making it an ideal drizzle for freshly grilled, warm eggplant, or as a marinade as you store the leftovers. Serve with tahina and your favorite grain for a filling, nourishing meal everyone will love.
Ingredients
1 large eggplant
1 tablespoon salt, plus more as needed
1/2 cup extra virgin olive oil, plus more as needed
For the dressing
2 tablespoons olive oil
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
Juice of 1/2 lemon
2 garlic cloves, grated
1 tablespoon white vinegar
Directions
Place a tea towel over a baking sheet. Slice the eggplant into discs about 1/2" wide and lay them flat over the towel.
Salt the eggplant on both sides and let sit for about 20 minutes. Dab the slices with the towel to remove any excess water.
Heat a grill pan over medium-high heat and brush the eggplant with olive oil on both sides.
Once the pan is hot, place as many eggplant slices on it as you can without crowding. Cook until grill marks form, about 8 to 10 minutes. Flip and repeat on the opposite side until grill marks form.
While the eggplant cooks, make the dressing. Whisk together all of the dressing ingredients in a small bowl.
Remove the grilled eggplant from the pan and place on a wire rack until you're ready to serve (this will prevent them from getting soggy).
Drizzle the warm eggplant with the dressing and serve with tahina. To store, cover in the dressing so it soaks into the eggplant.
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