The Best Grilled Eggplant and Zucchini Slices
Apr 05, 2025 09:31 AM
Today we’re transforming grilled eggplant and zucchini slices into a spectacular side dish using a few pantry staples. This easy recipe is forgiving and delicious, a great way to use fresh vegetables from your garden or the grocery store. Topped with creamy tahini and pomegranate molasses, you’ll find a balance of sweet and savory flavors in every bite!
These grilled eggplant and zucchini slices get the star treatment with tahini, lemon juice, pomegranate molasses, za’atar, pine nuts, and a flurry of fresh herbs. The result is a dynamic balance of smoky, tart, sweet, bitter, and bright. It’s more of a concept than a strict recipe, and I encourage you to make the dish your own.
Ingredients:
- 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
- 3 tablespoons extra virgin olive oil divided
- Aleppo pepper (or freshly ground black pepper)
- ½ medium lemon
- Tahini (well stirred)
- Pomegranate molasses
- Za’atar
- ½- ish cup coarsely chopped fresh herbs, such as mint, dill, parsley and/or basil
- 2-ish tablespoons toasted pine nuts
Total Time:
30 minutes
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