Grilled Eggplant Rounds with Tahini, Tomato and Pomegranate
Indulge in the vibrant flavours of the Mediterranean with these Perfect Grilled Eggplant Rounds. This diabetes-friendly recipe creates a nutritious dish that is as pleasing to the palate as it is beneficial for blood sugar management.
- Suitable for diets:
- Gluten Free
- Low-Carb
- Mediterranean
- Plant-Based
- Vegetarian
Why Diabetes Friendly?
- Low glycemic index: Eggplant is a low glycemic vegetable, making it suitable for blood sugar management.
- Healthy fats: Olive oil and tahini provide monounsaturated fats, beneficial for heart health and potentially helpful for insulin sensitivity.
- Nutrient-dense: The combination of eggplant, tomatoes, and optional pomegranate seeds delivers a variety of vitamins, minerals, and antioxidants.
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Ingredients
- eggplant 2 small
- salt ½ tsp
- olive oil (for brushing on the eggplant) 3 tbsp
- cherry tomato (sliced in quarters) 1 cup
- pomegranate (seeds, optional) ¼ cup
- parsley (chopped ) 2 tbsp
- green onion (chopped) 2 stalks
Tahini Sauce
- tahini 2 tbsp
- water (more as needed) 2 tbsp
- salt 1 pinch
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Cooking Tips
- Salting eggplant: Allowing the eggplant to "sweat" after salting helps to draw out bitterness and moisture for a better texture and flavor after grilling.
- Grill marks: For aesthetically pleasing grill marks, refrain from moving the eggplant slices too frequently once they're on the grill.
- Tahini sauce consistency: Adjust the consistency of the tahini sauce with water until it reaches the desired thickness; it should drizzle easily but not be too watery.
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Instructions
- Preheat the grill to med high.
- Slice eggplants in ¼-½ inch rounds and lay out on a large sheet of paper towel.2 small eggplant
- Sprinkle with sea salt and let stand for 20 minutes, the eggplant will sweat. Blot the slices dry with paper towel.½ tsp salt
- Brush each slice of eggplant with olive oil on both sides.3 tbsp olive oil
- Grill the slices for about 5 minutes per side (the slices should be golden brown on each side and a little crispy, you may need more time).
- In the meantime, make the tahini sauce by whisking the tahini with the water and salt, add more water to thin it out. It should be the consistency of heavy cream.2 tbsp tahini, 2 tbsp water, 1 pinch salt
- On a platter, lay the eggplant rounds in a single layer.
- Sprinkle the chopped tomatoes, pomegranate seeds, parsley, and green onion. Drizzle with the tahini sauce.1 cup cherry tomato, ¼ cup pomegranate, 2 tbsp parsley, 2 stalks green onion
- Serve warm or at room temperature.
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FAQ
- Can I grill the eggplant ahead of time?
Yes, the eggplant can be grilled in advance and either served at room temperature or reheated briefly before serving. - What can I use if I don't have pomegranate seeds?
While pomegranate seeds add a sweet and tart crunch, you can omit them or substitute with diced bell pepper for a similar textural contrast without significantly altering the flavour profile. - Is there a substitute for tahini?
If you're unable to use tahini, consider blending up sesame seeds with a little olive oil to make a quick homemade version. Alternatively, for a different flavour profile, you could use a yogurt-based sauce if dietary preferences allow. - How do I store leftovers?
Store any leftover grilled eggplant and toppings separately in airtight containers in the refrigerator. The tahini sauce may thicken when chilled, so whisk in a little water when ready to use again.
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Nutrition
Per serving
Calories: 141.5kcal
Carbohydrates: 12.7g
Fiber: 5.4g
Sugar: 7g
Fat: 10g
Saturated Fat: 1.4g
Trans Fat:
Protein: 2.8g
Nutrition Facts
Grilled Eggplant Rounds with Tahini, Tomato and Pomegranate
Amount per Serving
Calories
141.5
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1.4
g
9
%
Sodium
203.3
mg
9
%
Potassium
461.4
mg
13
%
Carbohydrates
12.7
g
4
%
Fiber
5.4
g
23
%
Sugar
7
g
8
%
Protein
2.8
g
6
%
Vitamin C
12.5
mg
15
%
Calcium
29.3
mg
3
%
Iron
0.9
mg
5
%
Magnesium
30.7
mg
8
%
Zinc
0.6
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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