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!

Grilled Eggplant

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 15 minutes  |  Serves: 4-6


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)


  1. Oil the grates of an outdoor grill and heat it to medium high.
  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.
  3. Remove the eggplant from the grilled and toss it with the za’atar, parsley, and toasted pine nuts.
  4. Whisk all the ingredients for the yogurt sauce together. Taste test and adjust flavors as needed.
  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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