Grilled Eggplants

These grilled eggplants topped with a parsley, mint and za'atar sauce make for a great summer barbecue side dish. They are easy to grill and so bright and flavorful!

Course Appetizer, Side Dish

Cuisine Italian, Mediterranean

Keyword grilled eggplants, parsley mint and za'atar sauce

Prep Time 10

Cook Time 8

Resting time 15

Total Time 33

Servings servings

Calories 468kcal

Author Sonila

Ingredients

Eggplants

3 eggplants
3 tbsp sea salt this salt will not be consumed
4 tbsp olive oil

Sauce

1 cup Italian parsley
8 mint leaves
1 tbsp za'atar
4 garlic cloves
0.5 tsp crushed red pepper adjust to taste
1 cup olive oil
0.5 tsp sea salt adjust to taste
0.5 tsp black pepper

Instructions

Sauce

Chop parsley and mint as fine as you can. Add to the mixing bowl. Add za'atar, crushed garlic and salt over the herbs. Add crushed red pepper and black pepper too. Pour olive oil on top and mix. Set sauce aside. For finer results, you can chop the herbs in a food processor and mix the sauce there too.

Eggplants

Rinse and pat dry the eggplants. Slice them in half inch thick slices. Place the eggplant slices in cold water with sea salt for about 15 minutes. It will prevent the slices from browning as well as it will draw the bitterness out.
Pre-heat the grill to medium-high.
Get the eggplants out of the water and place them on a tray, pat dry. Then brush olive oil over each slice.
Place eggplant slices on the grill face down and brush more olive oil on the other side now. Let grill 2-3 minutes (up to 4 minutes on certain grills). Grill until tender and slightly charred.
Remove from grill when ready on both sides. Place on a serving platter and top off with the sauce. Let rest few minutes for flavors to coat the eggplants before serving. Enjoy:)

Video

Notes

* Resting time of eggplants in water is included in the total time!

Grill eggplant sliced for 2-3 minutes on each side until tender and slightly charred.

* Work in batches if you have to grill a lot, but don't overcrowd the slices on the grill.

* Refrigerate leftovers, I usually consume them cold, no need to reheat. You can add them on a toast or side dish or top off a lettuce salad with the eggplant slices.

* Calories are estimated and it might be on the higher end since you're not consuming all the olive oil from the sauce.

Nutrition