Grilled Eggplant

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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