Summer is the perfect time of the year to grill 😇😍 and I just got my Traeger Ranger grill that I love to experiment with 😋
While I also love oven baked eggplant and tahini eggplant dip, this grilled discs are super yummy with chicken burgers, grilled fish or even lamb steak with tahini 😋
This recipe is made super quickly with minimal ingredients- just eggplant and your favorite spices 🤪
To feed 2-3 you need:
1 eggplant 🍆
Extra Virgin Olive Oil for coating 🫒
Your favorite spices: cumin, paprika and oregano are tasty 😋
Begin my heating up your grill to about 400°F. Slice the eggplant into discs that are about 1/4 inch thick.
Coat with olive oil or another ancestral fat, and season to your liking.
Lay the eggplant onto the grill and cook for 5 minutes on each side, or until tender but crisp 🍆
Serve with your main course and enjoy with your favorite fat source- tahini and guacamole are great 🥑😍
Seeds of Collaboration is giving all my followers 20% off if they use my code cure.eated on your tahini order 😉
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