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Mediterranean Grilled Eggplant

A delicious summer veggie treat!


• 1/2 Cup Extra Virgin Olive Oil
• 1 tablespoon Oregano
• Kosher Salt
• Freshly Ground Pepper
• 2 Large Eggplants, Sliced into ¼ Rounds 

• 1/4 Cup Feta Cheese
• 2 tablespoons Freshly Ground Parsley
• Juice of ½ Lemon

For Tahini Dressing:
• 1/3 Cup Tahini
• Juice of Lemon
• 2 tablespoons Water
• 1 Clove Garlic, Minced
• Kosher Salt


Heat grill oven to medium high heat. In a small bowl, combine oil, oregano and red pepper flakes. Brush all over eggplant and season with salt and pepper.

Grill eggplant until tender and slightly charred, about 3 minutes on each side. Top grilled eggplants with feta and parsley. Then squeeze lemon juice over.

To 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.