Middle Eastern Grilled Eggplant with Lemon Tahini Sauce

Grilled eggplant slices are stuffed with a spiced rice and chickpea filling and drizzled with a delicious tahini dressing. Yum!

Grilled Eggplant:
1 large eggplant, top removed, and cut into 1/4″ slices, lengthwise
1 1/2 tablespoons olive oil
1/2 teaspoon salt

Filling:
1 1/2 cups cooked brown rice
1 cup cooked chickpeas, drained (canned are fine)
1 1/2 teaspoons za’atar spice mix or dried oregano
1 large handful of cilantro or parsley, washed and roughly chopped
1/2 teaspoon salt, plus more to taste

Lemon Tahini Sauce:
1 lemon, zest and juice
1 garlic clove, minced
2 1/2 tablespoons tahini paste
1 tablespoon extra-virgin olive oil
salt and pepper

View the full recipe at Nourishing Matters →