Whole Grilled Eggplant
This whole grilled eggplant makes a healthy grilled side dish served with lemon, garlic and za'atar spices. Scoop out the soft buttery flesh and discard the charred skins.
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Servings: 4
Ingredients
- 2 eggplants
- 1 tablespoon olive oil or avocado oil
- 1 lemon
Zataar oil
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons za'atar spice mix sub with your favorite grilling spice mix
- 2 garlic cloves
- Salt and pepper to taste
Instructions
- Preheat the grill to 475-500°F (245-260°C).
- Prepare the eggplants. Wash the eggplants and dry them thoroughly. Poke holes with a fork or make small slits with a knife all over the eggplant.
- Grill for a total of 20 minutes and flip them by 90° every 5 minutes with grilling tongs. You know that they are ready once they feel squishy when grabbing them with tongs.
- Make the za'atar sauce. In the meantime, mince the garlic with a garlic press or a knife. Combine with the oil, za’atar, salt, and pepper.
- Serve. Remove the eggplants from the grill and let them rest for 5 minutes. Cut them in half and brush them generously with the za’atar spice mix. Drizzle with lemon juice and serve with additional lemon wedges.
Notes
- This recipe makes 4 eggplant halves which are great as a side. If the eggplant is the main component of your dish, make 1 whole eggplant per person.
- Adjust the grilling time to the size of your eggplant, it needs to be soft and squishy to be taken off the grill. I like small, elongated eggplants as those are the ones that cook the quickest.
- Try to keep the grill at 400°F (200°C) the entire time and don't allow it to remain open for too long.
- Storage: You can store leftover grill eggplant in an airtight container for 3-4 days in the refrigerator.
Nutrition
Calories: 166kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Fiber: 8g | Sugar: 9g
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