Recipe Corner: Eggplant Appetizer with Garlic Tahini and Mint



1 large eggplant, washed, cut into 1/4 inch slices

3-4 tablespoons tahini

4 cloves garlic, mashed

1 1/2 cups plain white or Greek yogurt (more to taste)

1/2 medium cucumber, chopped or diced

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2 tablespoons chopped fresh mint

Juice of 2 large lemons (more to taste)

Sea or Kosher salt, red pepper, black pepper, and dried herbs to taste

Olive oil

Finely chopped tomatoes, green onions and flat-leaf parsley as garnish

Chopped fresh basil and mint as garnish

Olives, lemon wedges, roasted peppers, Armenian lavosh or pita bread, and sliced cheese



Lightly brush eggplant slices with olive oil and choice of dried herbs. Grill for 5 minutes on each side until eggplant is cooked and skin is charred or bake in a 400 degree oven until eggplant is browned and tender. Remove eggplant fårom grill or oven and set aside.

In a blender or food processor, combine the tahini, garlic, yogurt, cucumber, mint, lemon juice, salt, red pepper, and black pepper with some olive oil until ingredients are smooth. Adjust seasonings, adding more lemon juice or olive oil to gain the taste and consistency desired.

Chop or mash eggplant slices, add to the blender or food processor, and blend until ingredients are well mixed. Add more lemon juice, olive oil, or salt to taste. Cover and chill for 1-2 hours before serving or serve at room temperature.

Place eggplant mixture in a bowl and top with chopped tomatoes, green onions, and parsley. Drizzle with olive oil, if desired. Serve with olives, lemon wedges, roasted peppers, Armenian lavosh, pita bread, sliced cheese, and chopped fresh basil and mint.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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