Grilled eggplant and beans with tahini yoghurt
Summary
Grilled eggplant and beans with tahini yoghurt is a game-changer in the realm of healthy, delectable dishes. This dish, packed with nutrients, brings together the smokiness of grilled eggplant with the hearty texture of beans, all uplifted with the creamy goodness of tahini yoghurt. Read on to find out how to make this gourmet dish right in your kitchen!
Ingredients
- Eggplant: 1 large (about 1 lb or 450g)
- Mixed beans: 1 cup (240g)
- Tahini: 3 tbsp (45ml)
- Plain yoghurt: 1 cup (240ml)
- Olive oil: 2 tbsp (30ml)
- Garlic cloves: 2, minced
- Lemon juice: 2 tbsp (30ml)
- Salt: 1/2 tsp (2.5g)
- Black pepper: 1/4 tsp (1g)
- Fresh parsley: 1/4 cup, chopped (15g)
- Red chili flakes: a pinch (optional)
Preparation and Cooking Time: 45 minutes
Serves: 2
Nutritional Facts (Per Serving)
- Calories: 400
- Protein: 12g
- Carbs: 50g
- Fat: 20g
- Fiber: 14g
- Sugars: 10g
step-by-step to make the Grilled eggplant and beans with tahini yoghurt
- Preheat your grill to medium heat.
- Slice the eggplant into 1/2-inch thick rounds.
- Lightly brush each slice with olive oil on both sides and sprinkle with salt.
- Place the eggplant slices on the grill, cooking for about 4-5 minutes on each side or until they have nice grill marks and are tender.
- In a separate pot, simmer the mixed beans with a pinch of salt until they’re tender but not mushy. This should take about 20-25 minutes.
- For the tahini yoghurt sauce: In a bowl, mix together tahini, plain yoghurt, minced garlic, lemon juice, and a pinch of salt and black pepper. Whisk until smooth.
- Once the eggplants are grilled and beans are cooked, arrange them on a plate.
- Generously drizzle the tahini yoghurt sauce over the grilled eggplant and beans.
- Finish with a sprinkle of chopped parsley and red chili flakes for that extra kick.
Tips
- Choose eggplants that are firm to the touch with glossy skins for the best results.
- If you don’t have a grill, you can also roast the eggplant slices in the oven at 400°F (200°C) for about 25 minutes.
- Feel free to customize the beans based on your preference. Kidney beans, black beans, and chickpeas all work well!
- The tahini yoghurt sauce can be stored in the fridge for up to a week. It’s versatile and goes great with other dishes too.
Serving Suggestions
Serve your grilled eggplant and beans with tahini yoghurt as a main dish or even as a side. This versatile recipe pairs well with grilled chicken, beef steaks, or even as a complement to a fresh salad. For an added texture, throw in some toasted sesame seeds or even a handful of pomegranate seeds. Dive in and enjoy the amalgamation of flavors!
in conclusion
At AH7, we’re all about promoting a healthy lifestyle while ensuring that the food remains tantalizing to your taste buds. Grilled eggplant and beans with tahini yoghurt is a testament to that belief. We hope you relish this dish as much as we loved curating it for you. Healthy can definitely be tasty! Dive into more such recipes and embrace a balanced lifestyle, the AH7 way!
Grilled eggplant and beans with tahini yoghurt
Nutritions
Ingredients
- Eggplant: 1 large about 1 lb or 450g
- Mixed beans: 1 cup 240g
- Tahini: 3 tbsp 45ml
- Plain yoghurt: 1 cup 240ml
- Olive oil: 2 tbsp 30ml
- Garlic cloves: 2 minced
- Lemon juice: 2 tbsp 30ml
- Salt: 1/2 tsp 2.5g
- Black pepper: 1/4 tsp 1g
- Fresh parsley: 1/4 cup chopped (15g)
- Red chili flakes: a pinch optional
Instructions
- Preheat your grill to medium heat.
- Slice the eggplant into 1/2-inch thick rounds.
- Lightly brush each slice with olive oil on both sides and sprinkle with salt.
- Place the eggplant slices on the grill, cooking for about 4-5 minutes on each side or until they have nice grill marks and are tender.
- In a separate pot, simmer the mixed beans with a pinch of salt until they’re tender but not mushy. This should take about 20-25 minutes.
- For the tahini yoghurt sauce: In a bowl, mix together tahini, plain yoghurt, minced garlic, lemon juice, and a pinch of salt and black pepper. Whisk until smooth.
- Once the eggplants are grilled and beans are cooked, arrange them on a plate.
- Generously drizzle the tahini yoghurt sauce over the grilled eggplant and beans.
- Finish with a sprinkle of chopped parsley and red chili flakes for that extra kick.
Notes
If you don’t have a grill, you can also roast the eggplant slices in the oven at 400°F (200°C) for about 25 minutes.
Feel free to customize the beans based on your preference. Kidney beans, black beans, and chickpeas all work well!
The tahini yoghurt sauce can be stored in the fridge for up to a week. It’s versatile and goes great with other dishes too.
Serve your grilled eggplant and beans with tahini yoghurt as a main dish or even as a side. This versatile recipe pairs well with grilled chicken, beef steaks, or even as a complement to a fresh salad. For an added texture, throw in some toasted sesame seeds or even a handful of pomegranate seeds. Dive in and enjoy the amalgamation of flavors!
in conclusion
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