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Grilled Tomato Eggplant

Grilled Tomato Eggplant: Smoky, Creamy, Summer Delight

Discover the vibrant flavors of Grilled Tomato Eggplant, a smoky and creamy vegan dish that stands out as a delightful, gluten-free option perfect for summer.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 medium Eggplant Cut in half lengthwise
  • 1 tablespoon Kosher Salt For salting
  • 2 tablespoons Garlic Oil (or Olive Oil) For grilling
For the Spice Mix
  • 2 tablespoons Tomato Powder Or substitute with tomato paste
  • 1 tablespoon Italian Herb Blend
  • 1 teaspoon Spanish Smoked Sweet Paprika
For Serving
  • 1 cup Tahini Sauce

Equipment

  • Grill

Method
 

Step‑by‑Step Instructions
  1. Cut the medium eggplants in half lengthwise and score the cut sides in a crisscross pattern without cutting through the skin.
  2. Sprinkle kosher salt over the scored cut sides, place the eggplants cut-side down on a rack over paper towels, weigh them down, and let rest for 60 minutes.
  3. Rinse the eggplants under cold water, squeeze out moisture, and pat dry.
  4. Preheat the grill to medium heat, oil the grates, and grill eggplants cut-side down for about 10 minutes; flip and grill another 10 minutes.
  5. Remove eggplants from the grill, serve on a bed of rice, and drizzle with tahini sauce.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 300mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 5mg

Notes

Perfect for summer gatherings or healthy weeknight dinners.

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