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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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How to grill eggplant with zaatar spice

Grilled Eggplant Skewers

Posted by: Ari Laing

These Grilled Eggplant Skewers are marinated overnight (or at least 2 hours) with za'atar, sumac, honey, and sesame, then grilled until creamy and tender. They will literally melt in your mouth! Serve with tahini, chopped pistachios, parsley, and lemon wedges. GF, DF

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Posted by: Ari Laing
Grilled eggplant recipe over labne
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Grilled Eggplant Skewers

These Grilled Eggplant Skewers are marinated overnight with za'atar, sumac, honey, and sesame, then grilled until creamy and tender. They will literally melt in your mouth! Serve with tahini, chopped pistachios, parsley, and lemon wedges. GF, DF
Prep Time15 mins
Cook Time15 mins
Marinating Time8 hrs
Total Time8 hrs 30 mins
Course: Side Dish
Cuisine: Middle Eastern
Keyword: eggplant side dish, how to grill eggplant, za'atar seasoning
Servings: 4 servings
Calories: 245kcal
Author: Ari Laing

Equipment

  • Large mixing bowl
  • Small whisk
  • Skewers either bamboo or stainless steel
  • Nonstick grill spray

Ingredients

  • 3 Japanese eggplant or other eggplant, cut into 2-inch pieces
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp honey
  • 1 Tbsp sherry vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp za'atar
  • 2 tsp sumac
  • 2 tsp sesame seeds
  • 2 cloves garlic finely chopped
  • Labne for serving, optional
  • 2 Tbsp tahini for serving
  • 2 Tbsp chopped parsley for serving
  • 2 Tbsp pistachios roughly chopped, for serving, optional
  • Lemon wedges for serving

Instructions

  • Make the marinade. Combine 2 Tbsp extra virgin olive oil, 2 Tbsp honey, 1 Tbsp sherry vinegar, 1 Tbsp sesame oil, 1 Tbsp za'atar, 2 tsp sumac, 2 tsp sesame seeds, and 2 cloves of chopped garlic in a small bowl, then whisk to combine.
  • Marinate the eggplant. Place eggplant pieces in a large mixing bowl, then pour the marinade on top. Toss to thoroughly coat, then cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  • Soak the skewers. If using bamboo skewers, place them in a container then cover with water and let soak for at least 30 minutes. Drain.
  • Assemble the eggplant skewers. Preheat a grill or grill pan to medium-high heat. Thread the marinated eggplant onto skewers, leaving a few inches at the top and bottom of each. It's okay for the eggplant to be touching.
  • Grill the skewers. Lightly spray the preheated grill with nonstick cooking spray. Place skewers on, leaving about 1-2 inches in between each. Cook for 4-6 minutes, then carefully use tongs to flip the skewers over. Cook an additional 4-6 minutes, or until the eggplant is charred, but creamy and tender. Remove from the grill.
  • Recommended serving: Serve the skewers over labne with a drizzle of tahini, chopped pistachios, chopped parsley, and lemon wedges. Can be served warm or at room temperature.

Nutrition

Sodium: 9mg | Calcium: 65mg | Vitamin C: 8mg | Vitamin A: 266IU | Sugar: 15g | Fiber: 6g | Potassium: 498mg | Calories: 245kcal | Monounsaturated Fat: 9g | Polyunsaturated Fat: 5g | Saturated Fat: 2g | Fat: 17g | Protein: 4g | Carbohydrates: 23g | Iron: 3mg
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