Persian grilled eggplant

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15 min


4 to 5 servings

* PLUS Grilling Time: 4 minutes


  • 4 oil-packed sun-dried tomatoes , optional
  • 1 lemon
  • 1 green onion , thinly sliced
  • 1/4 cup pine nuts
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup mint
  • 1 tsp salt
  • 1/2 tsp ground cardamom , optional
  • 130-g log goat cheese
  • 1/4 cup olive oil
  • 1 large eggplant


  • Oil grill and heat barbecue to medium-high. Pat tomatoes dry with paper towels, then finely chop. Finely grate 2 tsp (10 mL) peel from lemon into a medium-size bowl. Add tomatoes, onion, pine nuts, dill, mint, 1/2 tsp (2 mL) salt and cardamom. Crumble in half of goat cheese. Stir to mix.
  • Squeeze 3 tbsp (45 mL) juice from lemon into a large bowl. Whisk in oil and remaining 1/2 tsp (2 mL) salt. Slice eggplant into 1/2-inch- (1-cm-) thick rounds. Add to lemon-juice mixture and stir to coat. Place rounds on grill. Barbecue with lid closed just until tender, 2 to 3 minutes per side. Remove to a large platter. Top eggplant rounds with tomato mixture and crumble remaining goat cheese overtop. Serve over couscous or mixed greens.

Nutrition (per serving)

  • Calories
  • 203,
  • Protein
  • 7.8 g,
  • Carbohydrates
  • 9.5 g,
  • Fat
  • 16 g,
  • Fibre
  • 4.1 g,
  • Sodium
  • 461 mg.

This exotic, aromatic dish is perfect for a starter or side dish – or let it shine as a meatless main course. Pick up a couscous or grain salad at the deli and you’re all set.

Indoor Sizzle

Preheat grilling machine to medium-high. Place eggplant on grill. Grill with lid closed until marks form on both sides, 5 minutes.