Grilled Eggplant & Kumara Stack with Tahini Drizzle

Name: Grilled Eggplant & Kumara Stack with Tahini Drizzle
Cuisine: New Zealand
Ingredients: 2 Large eggplants (sliced into 1 cm rounds); 800 g Kumara (cut into 1 cm rounds); 5 tbsp Olive oil; 2 tsp Ground cumin; 1 tsp Smoked paprika; 4 tbsp Tahini; from 2 lemons Lemon juice; 3–4 tbsp Water (to thin tahini); 1/4 cup chopped Fresh parsley

A recipe from New Zealand.

🇳🇿 New ZealandgrilledeggplantkumaraveganvegetarianhighCarbhealthyquickMealdairyFreenutFreesoyFreeeggFreeheartHealthybeginnerFriendly

Grilled Eggplant & Kumara Stack with Tahini Drizzle

Nutrition (per serving)

380Calories

12 gProtein

58 gCarbs

14 gFat

12 gSugar

450 mgSalt

Ingredients

2 Large eggplants (sliced into 1 cm rounds)
800 g Kumara (cut into 1 cm rounds)
5 tbsp Olive oil
2 tsp Ground cumin
1 tsp Smoked paprika
4 tbsp Tahini
from 2 lemons Lemon juice
3–4 tbsp Water (to thin tahini)
1/4 cup chopped Fresh parsley

Method

Preheat grill or grill pan to medium-high. Brush eggplant and kumara rounds with olive oil, sprinkle with cumin, paprika, salt & pepper.
Grill eggplant 4–5 min per side until tender and charred. Grill kumara 6–8 min per side until tender with nice grill marks.
Whisk tahini, lemon juice, water and pinch salt until smooth, creamy drizzle consistency.
Stack alternating eggplant and kumara rounds on plates. Drizzle generously with tahini sauce and sprinkle with parsley – vibrant, smoky vegan NZ grilled stack.