Looking for a delicious and healthy vegetarian dish for your next summer barbecue? This grilled eggplant and zucchini with lemon tahini sauce recipe is sure to impress your guests!
Ingredients:
- 1 large eggplant, sliced into rounds
- 2 medium zucchinis, sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 cup water
To start, preheat your grill to medium-high heat.
Next, brush the eggplant and zucchini slices with olive oil and sprinkle with salt and pepper. Place the slices on the grill and cook for 2-3 minutes on each side, or until they are tender and have grill marks.
While the vegetables are grilling, prepare the lemon tahini sauce. In a small bowl, whisk together the tahini, lemon juice, garlic, cumin, paprika, and water until smooth. To serve, arrange the grilled eggplant and zucchini slices on a platter and drizzle with the lemon tahini sauce. Garnish with fresh herbs like parsley or cilantro, if desired. Enjoy your delicious and nutritious grilled eggplant and zucchini with lemon tahini sauce!
