These charred grilled eggplants are full of flavour and so irresistible.
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ingredients
directions
Heat barbecue to medium-high heat.
Starting at the base, slice each eggplant in half lengthwise, through the stem. Score the flesh in a ¼ inch pattern with the tip of a paring knife. Transfer onto two baking sheets and sprinkle the cut slides of the eggplants with 1 to 2 teaspoons of salt. Let the eggplant rest for 15 minutes so that it soaks up the salt and releases some of its water.
Stir the garlic with ⅓ cups oil in a small bowl. Pat the eggplant dry with a paper towel or kitchen towel to ensure it browns well, then pour the garlic oil over and toss to coat evenly.
Zest and juice two lemons into a medium bowl. Stir in the tahini, remaining 2 tablespoons oil, agave or maple syrup and turmeric. Season to taste with salt and set aside.
Grill the eggplant, cut side down, until you see the skin beginning to develop a deep, burnished colour around the edges, about 4 minutes. Using tongs, turn the eggplant over and let the second side cook for another 3 to 4 minutes. Squeeze the side of the eggplants with your tongs to check their doneness. It should be squishy and custardy. Transfer to a clean baking sheet.
Arrange the eggplant on a platter. Taste the turmeric tahini and adjust with more lemon and salt, if needed. Pour the turmeric tahini over and scatter with dill.