Grilled Eggplant

Grilled Eggplant is a flavorful Lebanese dish that showcases the rich, smoky taste of charred eggplant, enhanced with a zesty garlic and lemon dressing. This dairy-free delight is perfect for a light lunch or as a side dish to complement any meal.

Ingredients

• Eggplant - 1 medium (approximately 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Tahini - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat a grill or grill pan over medium-high heat.
2. Slice the eggplant into 1 cm thick rounds and place them in a bowl.
3. In a separate bowl, whisk together olive oil, minced garlic, lemon juice, tahini, salt, and black pepper to create a marinade.
4. Pour the marinade over the eggplant slices, ensuring they are well coated. Let them marinate for about 10 minutes.
5. Place the marinated eggplant slices on the preheated grill and cook for about 4-5 minutes on each side, or until they are tender and have grill marks.
6. Remove the eggplant from the grill and transfer to a serving plate.
7. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, helping to reduce inflammation.
• High in fiber, promoting digestive health.

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