Eggplant with Exotic Sesame Dip and Pita
40—50 Min
It's not just meat that tastes good grilled. This grilled eggplant served with an exotic sesame dip and pita will blow any meat dish out the water.
Ingredients 4 Portions
- 4 pieceEggplant
- 4 tbsp.Olive oil
- 4 piecePitta breads
- 8 tsp.Grill Vegetables Seasoning Mix
For the sesame dip
- 2 tbsp.White sesame seeds
- 0.5 pieceLemon
- 200 gGreek yogurt
- 2 tbsp.Olive oil
- 0.5 tsp.Cumin, Ground
- 1 tsp.Garlic Granules
- 1 tsp.Parsley, Chopped
- Sea Salt, Coarse
- Pepper Black, Ground
Preparation
- 1
Wash the eggplant and cut it in half. Make diamond-shaped incisions in the flesh, ensuring that you don't cut through the skin. Rub the flesh of each half of the eggplant with 1 tsp. of Kotányi Grilled Vegetables mix and allow to infuse for 20 minutes.
- 2
Rub the halved eggplants with the olive oil and grill for 4–5 minutes each side.
- 3
To make the sesame dip: Crush the sesame seeds using a pestle and mortar. Squeeze the lemon. Combine the Greek yogurt with the sesame seeds, lemon juice, olive oil, Kotányi Cumin, Kotányi Garlic and Kotányi Parsley to form a dip. Season with salt and pepper.
- 4
Quickly warm the pitta breads on the grill and cut into pieces.
- 5
Sprinkle the cooked eggplant halves with some sesame seeds, dish up with the sesame dip and pitta bread and serve.
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