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Vegetarian grilling

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Grilled eggplant with tahini sauce and pomegranate seeds recipe
Healthy Recipes Healthy Recipes for Diabetics

Grilled Eggplant with Tahini Sauce and Pomegranate Seeds Recipe

Updated on Leave a Comment on Grilled Eggplant with Tahini Sauce and Pomegranate Seeds Recipe2 min read

Enjoy a vibrant mix of flavors with this grilled eggplant with tahini sauce and pomegranate seeds recipe. 

This recipe blends the smoky taste of grilled eggplant with tangy tahini sauce, while the pomegranate seeds add a juicy burst. It’s a great mix of textures and flavors for your taste buds. Plus, it’s good for you and your gut, blood sugar, and weight loss goals.

Grilled eggplant with tahini sauce and pomegranate seeds recipe

Nutritional Information (per serving): 

 • Calories: 181 kcal 

• Carbohydrates: 10 g 

• Protein: 4 g 

• Fat: 15 g
Ingredients: 

Ingredients

• 4 eggplants 

 • 1/2 cup (4 oz./125 g) tahini 

• 1/2 cup (4 fl. oz./125 ml) lukewarm water, plus more as needed 

• 1 large garlic clove 

• 3 Tbs. fresh lemon juice, plus more as needed 

• 2 Tbs. extra-virgin olive oil 

• 1 tsp. fine sea salt 

• 1/4 tsp. ground cumin 

• 1/4 cup (1 1/2 oz./45 g) pomegranate seeds

Instructions

1. Start by salting the eggplant slices with kosher salt for 30 minutes. 

  1. This step removes bitterness and lets the slices soak up marinade flavors well. 

  2. After 30 minutes, rinse off the salt and dry the slices.

  3. In a bowl whisk the olive oil, mild miso, shoyu or tamari, and chili paste for a kick. Then coat the eggplant slices on both sides with this miso mix. 

  4. Then, place them on a baking sheet lined with parchment paper.

  5. Roast the marinated slices at 450°F for 20-25 minutes. 

  6. Be sure to flip them halfway through, until they’re golden. 

  7. While that’s cooking, make the tahini sauce by blending tahini, lemon juice, pomegranate molasses, garlic, salt, and water till smooth. 

  8. Adjust the water for how thick or thin you like it.

  9. When the eggplant is ready, drizzle the tahini sauce on top. Add pomegranate seeds and herbs like parsley or mint to finish. 

You can enjoy this dish hot, warm, or cold, making it ideal for any meal.

Grilled portobello mushroom caps with pesto recipe
Healthy Recipes Healthy Recipes for Diabetics

Grilled portobello mushroom caps with pesto recipe

Updated on Leave a Comment on Grilled portobello mushroom caps with pesto recipe2 min read

Looking for a tasty vegetarian dish to grill? Try these grilled portobello mushrooms with pesto. They taste great and are perfect for people who don’t eat meat. You’ll love the rich, flavorful experience, especially if you enjoy pesto.

It only takes 40 minutes from start to finish, with 25 minutes of prep and 15 minutes to cook. This makes it perfect for quick, delicious meals. 

Ingredients list

To make these delicious grilled portobello mushroom caps with pesto, gather these items:

  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • A splash of Chardonnay wine
  • 3 tablespoons pesto
  • 2 tablespoons pine nuts
  • 1/2 cup shredded Italian 3-cheese blend

Cooking instructions

  1. To start, cut off the stems from the portobello mushrooms and chop them. 
  2. Then, cook the chopped stems with minced shallot and garlic in olive oil. 
  3. Stir them until they’re soft and smell great. 
  4. Add a splash of Chardonnay wine and let it cook off. Then, let everything cool down.
  5. After that, coat the mushroom caps with olive oil. 
  6. Mix basil pesto, pine nuts, and the cooled stem mixture in a bowl. 
  7. Fill the mushroom caps with this mixture. Top them with shredded Italian 3-cheese blend.
  8. Now, heat up your grill to medium. 
  9. Put the stuffed mushrooms on the grates. Cook for about 10 minutes. 
  10. They’re ready when the edges have turned black and the cheese is melted. 
  11. Enjoy them hot, right off the grill.
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