Grill-Blistered Eggplant with Lemon Tahini Sauce and Herbed Bulgur Wheat Salad

Grill-Blistered Eggplant with Lemon Tahini Sauce and Herbed Bulgur Wheat Salad
May 30, 2016 holoholo

This summer-friendly dish is a nice riff on the flavors of baba ghanoush.

Holoholo General Store Grilled Eggplant and Herbed Bulgur Wheat Salad

Grill-Blistered Eggplant with Lemon Tahini Sauce and Herbed Bulgur Wheat Salad

A Holoholo Farm Recipe by Chef Emily Beagle

Serves 1 diner per eggplant; Bulgur Wheat Salad serves 4 to 6

The Eggplant

  • 1 softball-sized eggplant per person
  • 1 tablespoon olive oil per eggplant

Rinse eggplants and pre-heat grill on high setting. Pierce each eggplant 4 to 5 times with a fork, as you would when preparing a baked potato. Place eggplant directly on the grill rack, grouped together but not touching. Allow eggplant to char before turning with tongs. Continue to flip and grill until eggplant is charred all over, approximately 25-35 minutes, depending on the size of the eggplants. Meanwhile, you can prepare the Bulgur Wheat Salad.

Remove from the grill and place the whole eggplants in a large bowl. Toss with olive oil. Cover the bowl with a large plate or frying pan, to trap the steam, and allow the eggplant to soften while you make the Tahini Sauce.

Herbed Bulgur Wheat Salad

  • 1½ cups bulgur wheat
  • 3 cups water
  • 2 lemons, juiced
  • 1½ cups finely chopped mixed herbs, such as parsley, dill, basil, mint, cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ cup olive oil
  • Salt and pepper to taste
  • ½ cup sunflower seeds

Bring water to boil in medium pot. Once boiling, stir in bulgur wheat and remove from heat. Cover tightly. Allow bulgur wheat to absorb all of the water, stirring occasionally and re-covering tightly, about 10-15 minutes.

Stir finely chopped herbs, minced garlic, lemon juice (up to ¼ cup) and olive oil into bulgur wheat. Season to taste with salt and pepper. Top with sunflower seeds. Can be served at room temperature or chilled.

Tahini Sauce

  • ¼ cup tahini
  • 2 teaspoons honey
  • Juice of 2 lemons (up to ¼ cup)
  • 2 garlic cloves, minced or pressed
  • 1 to 3 cups water (thin sauce to desired consistency)
  • Olive oil (optional)
  • Salt and pepper to taste

Combine tahini, honey, lemon juice and minced garlic in a bowl. Whisk with a fork. Sauce will seize and thicken. Thin sauce with water until desired consistency is reached. (You may need as little as a half cup of water.) You may also thin with a combination of olive oil and water, if a richer flavor is desired. Season to taste with salt, pepper, and additional lemon juice.

Assembly

Carefully slice each eggplant in half and scoop out softened flesh. Skin may either be discarded or chopped and used as an edible garnish. Arrange eggplant over Herbed Bulgur Wheat Salad and top with Tahini Sauce.