Grilled Eggplant Blossom
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, crushed and peeled
- 1 large globe eggplant (about 1 1/4 pounds)
- Kosher salt
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice, plus lemon wedges for serving
- 1 teaspoon honey
- 1/2 cup crumbled feta
- 1/4 cup fresh mint leaves
- 1/4 cup fresh Italian parsley leaves
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon sumac
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