Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant (approx. 1 lb.)
  • 2-3 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup plain almond dream yogurt
  • 1 clove garlic (minced)
  • 1 tsp ground cumin
  • 1 tbsp fresh lemon juice plus 1/2 tsp. zest
  • 1 tbsp tahini
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 cup grape tomatoes (halved)
  • 6-8 basil leaves (for garnish)

Instruction

  • Remove both ends of the eggplant and slice into 1/2 inch slices.
  • Brush both sides of the eggplant slices with olive oil and then lightly season with sea salt and ground black pepper.
  • Heat either an outdoor grill or a cast iron indoor grill to medium-high and grill the eggplant until dark golden-brown grill marks form. This should take approx. 3 to 4 minutes per side - we’re looking for the inside to be grayish and soft, not white and hard.
  • To make the tahini yogurt sauce, combine the almond dream plain non-dairy yogurt, ground cumin, minced garlic, fresh lemon zest and freshly squeezed lemon juice, tahini, sea salt, and black pepper in a mixing bowl. (I like to refrigerate this sauce for about 15-20 minutes to chill.)
  • To serve, place a dollop of the tahini yogurt sauce over the grilled eggplant, followed by a handful of sliced grape tomatoes and fresh basil.