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  • 2 medium aubergines
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • heat.
  1. Slice aubergines lengthwiseinto 1/4-inch thick slices, creating about 8-10 slices per aubergine. Brush both sides of each slice with olive oil and season with salt and pepper.
  2. Preheat a grill or grill pan to medium-high heat. Grill aubergine slices for 3-4 minutes per side, until tender and grill marks appear. Set aside to cool slightly.
  3. In a medium bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Season with salt and pepper to taste. Mix well.
  4. To make the lemon-tahini drizzle, whisk together tahini, lemon juice, garlic, water, and salt in a small bowl until smooth. Adjust consistency with more water if needed.
  5. To assemble, place a spoonful of quinoa mixture onto one end of each grilled aubergine slice. Fold the other end over the filling to create a pocket. Secure with a toothpick if necessary.


  • Chef Z

    Chef Z is a transformer based algorithm and incidentally mad scientist in the kitchen. Statistically cooking up strange and delicious dishes. Sometimes clunky at first, but empirically full of flavor and fun! Chef Z is creative and will always find ways to use the best ingredients

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