The Best Grilled Eggplant and Zucchini Slices Recipe

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!

Why You’ll Love This Recipe

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. 

You can either use plain tahini or this Creamy Tahini Sauce. If using plain tahini, note that some brands are much more bitter (and less creamy) than others (see the tips), so give yours a taste and start light. Pomegranate molasses (which is boiled down pomegranate juice) provides sweetness, and a splash of fresh lemon juice brings everything into balance. 

Any tender fresh herbs will work on top, such as mint, dill, cilantro, parsley, and/or basil—if you can do a mix, all the better! The grilled vegetables (without the toppings) can sit at room temperature for up to 2 hours, then you can finish the dish right before serving, making this a fabulous side dish for entertaining. 

Ingredient Notes

• eggplant slices
• zucchini slices
• salt 
• extra virgin olive oil
• Aleppo pepper or freshly ground black pepper
• lemon
• Tahini or Creamy Tahini Sauce
• pomegranate molasses
• Za’atar 
• fresh herbs: Such as mint, dill, parsley and/or basil
• toasted pine nuts

Step-by-Step Instructions

Step 1 

Preheat a grill to medium-high heat (450-500˚F/230-260˚C). Trim and cut eggplant crosswise into ½-inch thick rounds. Trim and cut zucchini lengthwise into ¼-inch thick slices.

Step 2

Spread the eggplant and zucchini slices out onto 2 baking sheets (keep them separate) and sprinkle them with salt on both sides. Let them sit at room temperature for 15 minutes. Blot the vegetables dry with paper towels on both sides (the salt will cause excess liquid to rise to the surface, and blotting them dry will make for easier grilling and will reduce bitterness). 

Step 3 

Drizzle the eggplant with 2 tablespoons of olive oil, turning to coat all sides, and drizzle the zucchini with 1 tablespoon of olive oil, turning to coat all sides. Season with Aleppo pepper (or freshly ground black pepper). 

Step 4

Clean and oil the grill grates.

Step 5

Arrange the sliced eggplant and zucchini on the hot grill. Cover and cook until nice grill marks form on the bottom, then flip and cook until grill marks form on the other side, about 3-4 minutes per side (don’t overcook the zucchini, otherwise it will turn mushy). Transfer the vegetables to a baking sheet. Arrange the zucchini in a single layer, but pile the grilled eggplant slices into 2 tall towers. Cover the eggplant towers with foil and let them sit for 5 minutes (this will steam the eggplant slices, ensuring they cook through). Do Ahead: The grilled vegetables can sit at room temperature for up to 2 hours before serving. After five minutes, spread the eggplant rounds into a single layer.

Step 6 

Arrange the grilled vegetable slices on a serving platter. Squeeze the juice from ½ lemon over top (if using the Creamy Tahini Sauce, go lighter on the lemon juice, since there’s lemon in the sauce). Drizzle the vegetables with with a bit of tahini or Creamy Tahini Sauce and pomegranate molasses (use your instincts, knowing that people can always add more at the table). Sprinkle the platter with Za’atar and scatter the fresh herbs over top. Garnish with the pine nuts. 

Step 7

If you’d like, serve the vegetables with a small bowl of pomegranate molasses and tahini on the side, so people can gussy up their plates as desired. 

More Eggplant & Zucchini Recipes

• Greek Inspired Grilled Eggplant Salad
• Vegetarian Cheese & Herb Stuffed Zucchini Boats
• Super Fudgy Zucchini Brownies (for dessert!)

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I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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The Best Grilled Eggplant and Zucchini Slices Recipe

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.

Course: Side Dish

Cuisine: dairy-free, gluten-free

Servings: 4

Author: Nicki Sizemore

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) or Creamy Tahini Sauce
• Pomegranate molasses click for link
• Za’atar
• ½- ish cup coarsely chopped fresh herbs (just eyeball it) such as mint, dill, parsley and/or basil
• 2-ish tablespoons toasted pine nuts (just eyeball it)

Instructions

• Preheat a grill to medium-high heat (450-500˚F/230-260˚C).
• Spread the eggplant and zucchini slices out onto 2 baking sheets (keep them separate) and sprinkle them with salt on both sides. Let them sit at room temperature for 15 minutes. Blot the vegetables dry with paper towels on both sides (the salt will cause liquid to rise to the surface, and blotting them dry will make for easier grilling and will reduce bitterness).
• Drizzle the eggplant with 2 tablespoons of the olive oil, turning to coat all sides, and drizzle the zucchini with 1 tablespoon of olive oil, turning to coat all sides. Season with Aleppo pepper.
• Clean and oil the grill grates.
• Arrange the eggplant and zucchini slices on the grill. Cover and cook until grill marks form on the bottom, then flip and cook until grill marks form on the other side, about 3-4 minutes per side (don’t overcook the zucchini, otherwise it will turn mushy). Transfer the vegetables to a baking sheet. Arrange the zucchini in a single layer, but pile the eggplant rounds into 2 tall towers. Cover the eggplant towers with foil and let them sit for 5 minutes (this will steam the eggplant slices, ensuring they cook through). Do Ahead: The grilled vegetables can sit at room temperature for up to 2 hours before serving. After five minutes, spread the eggplant rounds into a single layer.
• Arrange the grilled vegetable slices on a serving platter. Squeeze the juice from ½ lemon over top (if using the Creamy Tahini Sauce, go lighter on the lemon juice, since there’s lemon in the sauce). Drizzle the vegetables with with a bit of tahini or Creamy Tahini Sauce and pomegranate molasses (use your instincts, knowing that people can always add more at the table). Sprinkle the platter with Za’atar and scatter the fresh herbs over top. Garnish with the pine nuts.
• If you’d like, serve the vegetables with more of the pomegranate molasses and tahini on the side, so people can gussy up their plates as desired.

Notes

Recipe Tips

• • Salting the zucchini and eggplant rounds helps draw out excess moisture, which will make them easier to grill, and helps temper the bitterness of eggplant. However, if your vegetables are really fresh you can skip this step. 

• • Stacking the eggplant slices into mounds as they come off the grill (then covering them) allows them to steam, ensuring they cook through (check out this Grilled Eggplant Salad with Shaved Fennel).

• • The grilled vegetables (without the toppings) can sit at room temperature for up to 2 hours, then you can finish the dish right before serving, making this an excellent side dish for entertaining.

• • I love Soom tahini, which is ultra creamy and less bitter than many other brands (meaning it’s delicious on its own). However, you can drizzle the vegetables with this Creamy Tahini Sauce instead.

• • Use leftover pomegranate molasses on Whipped Ricotta Crostini, drizzle it over chicken (try the Za’atar Chicken Bowls in my book, Build-a-Bowl, p. 125), or serve it over ice cream or yogurt. 

• • You can use an outdoor grill or a grill pan for this recipe. Keep in mind that cooking time may need to be adjusted depending on the equipment used. 

•  

• • This podcast conversation with Ellie Krieger features more great tips for using summer squash and eggplant.

Serving Tips

Finish the platter with a handful of toasted pine nuts for crunch, but you could opt for other toasted nuts/seeds, or even these Maple Pecans (yum). 

Serve this delicious grilled eggplant and zucchini recipe as a side dish to just about anything (such as this Yogurt Grilled Chicken), or pile them over cooked quinoa with seared halloumi or crumbled feta cheese as a vegetarian main course. 

Storage Tips

Store leftovers in an airtight container for up to 3-4 days. Reheat and serve! 

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