Grilled Fairytale Eggplant w/ Lemony-Tahini Dressing

Recipe taken from Jackie Newgent

Ingredients

• 1 tablespoon tahini
• 1 tablespoon + 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice + 1/2 teaspoon grated lemon zest
• 1 garlic clove, minced
• 1/8 teaspoon sea salt (divided)
• 10 fairytale eggplants* (5 ounces total)
• 1/2 small red hot pepper, extra-thinly sliced or minced
• 1 tablespoon pine nuts, pan-toasted
• 10 fresh mint leaves
• 1 tablespoon crumbled feta cheese (optional)

Directions

1. Preheat a grill or grill pan.
2. In a liquid measuring cup, whisk together the tahini, 1 tablespoon of the olive oil, the lemon juice, garlic, and a pinch of the sea salt. Set aside.
3. Halve the fairytale eggplants lengthwise. Brush the cut surface with remaining 2 teaspoons olive oil. Grill on both sides over direct medium-high heat until rich grill marks form, about 10 minutes total.
4. Arrange the grilled eggplants on a large plate. Sprinkle with the remaining pinch sea salt. Drizzle with the lemony-tahini dressing. Garnish w/the lemon zest, hot pepper, pine nuts, mint and, if desired, feta cheese. Enjoy!