Grilled Eggplant with Tahini Dressing
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
1 medium eggplant
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon tahini
2 tablespoons water
1 tablespoon lemon juice
1 garlic clove, minced
Fresh parsley, chopped (for garnish) 
Instructions
Begin by preheating a grill or grilling pan over medium-high heat. While the grill heats up, prepare the eggplant. Slice the eggplant into ½ inch thick rounds.
In a bowl, combine the olive oil, salt, and black pepper. Brush this mixture onto both sides of the eggplant slices to ensure they are well coated.
Once the grill is hot, place the eggplant slices on the grill. Cook for about 5 minutes on each side or until tender and grill marks appear. Remove the eggplant from the grill and set aside.
In a separate bowl, mix the tahini, water, lemon juice, and minced garlic. Whisk together until smooth and well combined. If the mixture is too thick, add a little more water until the desired consistency is achieved.
To serve, arrange the grilled eggplant on a plate and drizzle the tahini dressing over the top. Garnish with chopped fresh parsley for added flavor and color.
This dish is not only visually appealing but also packed with nutrients while being low in carbohydrates and sugar, making it an excellent choice for a diabetic-friendly lunch. Enjoy your healthy meal!
