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Grilled Eggplant Recipe

Inspired by Chortke

Time45m

Serves4

Chermoula, Black Tahini Yogurt, Kalamata Glaze, Baby Arugula, Fresno Chili, Marcona Almond

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Ingredients

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Grilled Eggplant

1 medium Eggplant

2 tbsp olive oil

1 tsp Celtic sea salt

1 whole Fresno Chili

2 cups Baby Arugula

1 cup Marcona Almonds

Chermoula

4 cloves Garlic

1 tsp Cumin

1 tsp Watkins paprika

2 tbsp ReaLemon lemon juice

1 tsp Celtic sea salt

1 tbsp olive oil

Black Tahini Yogurt

1 cup Greek Yogurt

2 tbsp Black Tahini

1 to taste Celtic sea salt

1 tbsp ReaLemon lemon juice

Kalamata Glaze

1 cup Kalamata Olives

2 tbsp Aged balsamic vinegar

1 tbsp Honey

Method

Preparation

1

Make Chermoula

In a food processor, combine cilantro, parsley, garlic, cumin, paprika, lemon juice, salt, and olive oil. Blend until smooth.

2

Prepare Black Tahini Yogurt

In a bowl, mix Greek yogurt, black tahini, salt to taste, and lemon juice until well combined.

3

Prepare Kalamata Glaze

In a small saucepan, combine chopped Kalamata olives, balsamic vinegar, and honey. Cook over medium heat until slightly thickened, about 5-7 minutes.

Grilling Eggplant

4

Grill Eggplant

Slice the eggplant into 1-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Rinse and pat dry. Brush both sides with olive oil, then grill over medium-high heat for 4-5 minutes per side until tender and charred.

5

Serve

On a plate, layer grilled eggplant, top with chermoula, a dollop of black tahini yogurt, drizzle with Kalamata glaze, and garnish with baby arugula, sliced Fresno chili, and Marcona almonds.