Table of Contents
Enjoy a delicious and healthy Mediterranean-inspired meal with tender chicken thighs and smoky grilled eggplant, topped with a creamy tahini drizzle. This dish is perfect for a family dinner or a weekend gathering with friends.
Ingredients
- 4 bone-in or boneless chicken thighs
- 2 medium eggplants
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water (as needed)
- Fresh parsley for garnish
Preparation
Start by preparing the chicken thighs. Rub them with olive oil, salt, and pepper. Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side, or until fully cooked and nicely charred. Remove from the grill and let rest.
While the chicken is cooking, prepare the eggplant. Slice the eggplants into 1/2-inch thick rounds. Brush each slice with olive oil and season with salt and pepper. Grill the eggplant slices for about 4-5 minutes on each side until they are tender and have grill marks.
Making the Tahini Drizzle
In a small bowl, whisk together tahini, lemon juice, and minced garlic. Add water a little at a time until the mixture reaches a smooth, pourable consistency. Adjust lemon and garlic to taste.
Serving
Arrange the grilled eggplant slices on a serving platter. Slice the rested chicken thighs and place them alongside the eggplant. Drizzle the tahini sauce generously over the chicken and eggplant. Garnish with chopped parsley for a fresh touch.
This dish pairs well with warm pita bread or a simple green salad. The combination of smoky eggplant, savory chicken, and creamy tahini makes for a satisfying and nutritious meal.