Grilled eggplant with spicy tahini and pesto

  • 1 small eggplant, thinly sliced
  • Fresh basil, chopped for garnish

For the spicy tahini:

  • 3 tablespoons tahini
  • 2 tablespoons water
  • 1 teaspoon hot sauce
  • 1-2 tablespoons lemon juice

For the pesto:

  • 1 packed cup fresh basil
  • 2 tablespoons lemon juice
  • 1/4 cup pistachios
  • 3/4 cup olive oil

Heat your grill pan (or grill!) on medium heat. Brush olive oil on the pan to grease it up a bit. Add the eggplant, grilling until soft with grill marks. Remove the eggplant from the grill and set them aside after sprinkling the eggplant with salt.

Prepare the spicy tahini sauce by combining the tahini, water, hot sauce and lemon juice. 

To make the pesto, blitz together the basil, lemon juice and pistachios in a food processor. While the food processor is on, drizzle in the olive oil in a slow and steady stream until it comes together.

To serve, drizzle both sauces over the eggplant and top with some fresh basil. Enjoy.