Ingredients
- 2 large eggplants
- 2 EL Olive oil
- Salt and pepper to taste
- Fresh herbs (e.g. parsley) to taste
- 3 EL Tahini (sesame paste)
- 1 EL Lemon juice
- 1 Garlic clove, finely chopped
- 3 EL Water
- Salt to taste
- 2 large eggplants
- 2 EL Olive oil
- Salt and pepper to taste
- Fresh herbs (e.g. parsley) to taste
- 3 EL Tahini (sesame paste)
- 1 EL Lemon juice
- 1 Garlic clove, finely chopped
- 3 EL Water
- Salt to taste
preparation
step 1/5
Wash the eggplants and cut into slices about 1 cm thick.
step 2/5
Brush the eggplant slices with olive oil and season with salt and pepper.
step 3/5
Grill the eggplants on a medium heat for about 5-7 minutes per side until they are soft and lightly browned.
step 4/5
For the tahini dip, mix all the ingredients together in a bowl until you have a creamy consistency. If necessary, add more water to achieve the desired consistency.
step 5/5
Sprinkle the grilled eggplants with fresh herbs and serve with the tahini dip.
