Sunday, August 8, 2010

Yesterday's Lunch

I spied this recipe for Grilled Eggplant with Yogurt Tahini sauce over at Our Happy Acres and knew I had to try it.  The Villager based this recipe on one by Nigel Slater.  (These are not my own eggplant, they came from the farmer's market.  A petite or baby eggplant is best for this recipe, The Villager recommends a specific variety in his post.)  I used my favorite Pampered Chef grill tray for the grill, veggies come out perfectly every time.  As for the sauce I just happened to have all ingredients already on hand, I love that!  I served it with a Caprese Salad, it made for a light, refreshing lunch.  Below is the recipe, I will be making this again very soon.

2 tbsp tahini paste
1 tbsp fresh lemon juice
1/3 cup plain low-fat yogurt
2 cloves garlic, minced
1 dash salt
1 ea medium eggplant (12 oz, or several small eggplants)
1 tbsp olive oil
1/4 tsp ground cumin
1. Combine tahini paste, lemon juice, yogurt, garlic and salt to taste. Refrigerate for at least 30 minutes.
2. Slice eggplant into 1/4″ thick slices. Brush with olive oil, sprinkle with cumin and salt.
3. Grill eggplant over high heat for 8-10 minutes, until soft and done.


Erin said...

If my tomatoes cooperate, I will be doing Caprese this weekend for a party, if not I have to revert back to the roasted potato salad! Looks yummy!

Kelly said...

You have one busy calendar girlfriend! Love a good Caprese salad, I don't make them as often as I should.

Kelly said...
This comment has been removed by the author.
villager said...

Kelly, I am glad you enjoyed the eggplant dish. Your lunch looks yummy, it is making my mouth water even though I just ate!

meemsnyc said...

Oh my! Your lunch looks so healthy and Delicious! I'm totally drooling!

Thomas said...

I'm been dying to get out of my culinary comfort zone and I think this recipe is just what I need....just in time as the eggplants are starting to fruit up. I've never cooked with eggplant before (shocking, I know) so this should be interesting.