10 minutes
Cook Time
10 minutes
Cooking Level


  • 1 2 ct Pure Flavor® Craft House Collection® Graffiti Baby Eggplant, halved
  • 1 clove garlic, crushed
  • 3 tbsp tahini
  • 2 tbsp water
  • 3 tbsp olive oil, divided
  • 1 tbsp lemon juice
  • 1 tbsp pine nuts
  • ½ tsp honey
  • Salt & pepper, to taste


Step 1

Pre-heat the grill to medium heat.

Step 2

Using a knife, score the skin side of the eggplant in a crisscross pattern. Brush with 1 tablespoon of olive oil and season with salt & pepper.

Step 3

Grill the eggplant for 10 minutes, flipping occasionally.

Step 4

Meanwhile, mix the tahini, water, remaining olive oil, garlic, and lemon juice in a small jar to create the dressing.

Step 5

Gently toast the pine nuts on the grill in a small cast iron pan, watching them closely so they don’t burn. Set aside.

Step 6

To serve, spoon dressing over the eggplant and top with a drizzle of honey and toasted pine nuts.