Grilled eggplant with onion, charred tomato and tahini (Whole30 recipe)
This dish is an easy, low mess, low dish count summer favorite around here, plus, since it's basically just vegetables, it's a great Whole30 recipe, too. We love to grill all the things and these veggies are no exception. It comes together to make a beautiful plate that's just as fun to eat with your hands (like little tacos!) or with a fork and knife.
Here's how to make it
1 eggplant, sliced into rounds
1 red onion, sliced into rounds
about a dozen cherry tomato
1-2 Tbsp tahini or sesame seed butter
1-2 Tbsp pine nuts
1. Begin by heating the grill and brushing the sliced veggies with olive oil. It's best to put the tomatoes on skewers so they don't fall between the grill.
2. Grill the veggies over medium heat, sprinkling with salt and flipping regularly until slightly charred and softened. Turn up the heat slightly if needed to char the tomato.
3. Lay the eggplant across a plate, top with a few onion, a few tomato, then drizzle with tahini and pine nuts.