• Whisk tahini, 1/2 tsp lemon juice, garlic powder and 2 tbsp water. Set aside. Cut eggplant into 1/4-inch rounds. Brush with 2 tbsp EVOO and sprinkle with 1/4 tsp salt. Heat grill to med-high. Grill 5 min, then flip and grill 3 min. Set aside.

  • Meanwhile, in a large bowl, combine 1 lb ground beef with onion, mint, parsley, dill, minced garlic, 2 tbsp lemon juice, 1 tbsp EVOO and 1/2 tsp fine sea salt. Form into 5 patties, about 6 oz each. Sprinkle both sides with 1/4 tsp fine sea salt and grill 10 min, flipping once for medium. Place an equal amount of grilled eggplant on 2 pieces Bibb or Boston lettuce. Drizzle with tahini mixture and garnish with chopped dill. Serve with lemon wedges.

Nutrition Facts

271 calories; 16 g total fat; 5 g saturated fat; 534 mg sodium. 11 g carbohydrates; 4 g fiber; 5 g sugar; 21 g protein;