Grilled Mediterranean Eggplant

Grilled Mediterranean Eggplant

Grilled Mediterranean Eggplant




1/2 c. extra-virgin olive oil

1 tsp. dried oregano 

1/4 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 large eggplants, sliced into 1/4" rounds

1/4 c. crumbled feta

2 tbsp. freshly chopped parsley

Juice of 1/2 lemon



1/3 c. tahini

Juice of 1 lemon

2 tbsp. water

1 clove garlic, minced

Kosher salt




  • Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper. 
  • Grill eggplants until tender and slightly charred, about 3 minutes per side. 
  • Top grilled eggplants with feta and parsley, then squeeze lemon juice over. 
  • Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency. 
  • Serve eggplant warm with tahini dressing.

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