Ingredients
Scale
- 1 medium eggplant (1 pound), trimmed and cut crosswise into ½-inch thick slices
- 2 medium zucchini (1 pound), trimmed and cut lengthwise into ¼-inch thick slices
- Salt (to taste)
- 3 tablespoons extra virgin olive oil, divided
- Aleppo pepper (or freshly ground black pepper)
- ½ medium lemon
- Tahini (well stirred) or Creamy Tahini Sauce
- Pomegranate molasses
- Za'atar (for seasoning)
- ½ cup coarsely chopped fresh herbs (such as mint, dill, parsley, and/or basil)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Preheat grill to medium-high heat (450-500°F).
- Spread vegetable slices on baking sheets, sprinkle salt, and let sit for 15 minutes.
- Blot excess moisture from vegetables, then oil them with olive oil.
- Season with Aleppo pepper or black pepper.
- Clean grill grates and lightly oil them.
- Grill vegetables for 3-4 minutes per side until marked and tender.
- Transfer grilled vegetables to a baking sheet, steam eggplant under foil for 5 minutes.
- Arrange grilled slices on a platter and drizzle with lemon juice and tahini.
- Garnish with pomegranate molasses, Za'atar, and fresh herbs.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
The salting step is crucial for flavor and texture.
You can customize with additional vegetables like bell peppers or mushrooms.
For a creamy version, substitute tahini with yogurt.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg