Grilled Eggplant
By Chef Dishing Up the Dirt
Simple is best– and this recipe could not be more basic. You get charred eggplant with a touch of olive oil, salt and pepper and it’s just plain good!
Ingredients
Grilled Eggplant
- 4-8 small eggplants (any variety will work as long as they’re small-ish) sliced in half lengthwise
- healthy pinch of kosher salt
- 3-4 tablespoons olive oil (more or less depending on the size of your eggplants)
- 1-2 tablespoons za’atar + additional to taste as needed
- 1/2 cup parsley, finely chopped
- 1/2 cup pine nuts, toasted
Yogurt Sauce
- 1 cup full fat plain yogurt (sheep, goat or cow)
- 1 clove of garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- healthy pinch of fine sea salt
- small pinch of sumac (optional)
Overview
Prep Time
15 minutes
Cook Time
15 minutes
Serves
4-6
Instructions
Step 1
Oil the grates of an outdoor grill and heat it to medium high.
Step 2
Toss the sliced eggplant with the salt and oil. Place the eggplant cut side down on the preheated grill and cook until lightly charred on the underside, about 10-12 minutes. Flip the eggplant and continue to cook until the skin is blackened and the flesh seems soft, about 10 minutes longer.
Step 3
Remove the eggplant from the grilled and toss it with the za’atar, parsley, and toasted pine nuts.
Step 4
Whisk all the ingredients for the yogurt sauce together. Taste test and adjust flavors as needed.
Step 5
Serve the grilled eggplant and yogurt sauce on a platter at warm or at room temperature.
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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