Mediterranean Grilled Eggplant

I happen to like my (grass-fed) red meat a lot, so if you were to tell me that BBQing a vegetable and making it your main course was going to be as good as this is, I might have laughed! But, we’ve hit a jackpot here!!

When I fed it to my skeptical, meat loving Dad last weekend he was very surprised how good it was and I think his comments were “I didn’t expect it to be so flavourful”.

I’ll get right to it. This recipe is the perfect summer BBQ recipe and is incredibly EASY to make. It is:

  • gluten free/grain free
  • dairy free (unless you top with goat cheese)
  • vegetarian
  • vegan (unless the goat cheese!)

PS – in the photo, you might noticed the eggplant had a layer of hummus on it. I didn’t do that on the second time I made it, and actually enjoyed it just as much. Consider the hummus an optional addition!

Prep Time:

15 mins

Cook Time:

60 mins

Total Time:

75 mins

Serves:

4

Ingredients

  • 2 medium sized eggplants
  • 1 14 oz can chickpeas (BPA free), drained & rinsed
  • ½ cucumber, diced
  • 2 tomatoes, diced
  • ½ medium red onion, thinly sliced
  • 1 large clove garlic, minced
  • ½ cup fresh dill, finely chopped
  • ½ cup fresh parsley, finely chopped
  • ½ cup olive oil
  • Juice of 1 large lemon
  • ½ - 1 tsp cumin
  • 1 tsp sea salt
  • Optional: goat cheese for topping

Directions

  1. Heat your BBQ to 380-400F
  2. Cut the eggplant in half lengthwise, and sprinkle generous with sea salt and ¼ cup olive oil (it will soak up a lot of the oil - it can be easiest to brush on the olive oil)
  3. Once BBQ is ready, place the eggplant face down for 30 minutes
  4. **NOTE: For best results, you don't want it on the direct heat; have the burners on to the side, as it will burn too much on the direct heat.**
  5. After 30 minutes, flip it and cook the other side
  6. Meanwhile, add the chopped cucumber, tomato, red onion, garlic, dill and parsley to a mixing bowl
  7. Add the chickpeas, the remaining ¼ cup of olive oil, cumin, lemon and sea salt and mix well
  8. When the eggplant is ready, top with the mixture in the bowl (it won't all stay right on top of the eggplant)
  9. If you are a goat cheese fan, top with some goat cheese too

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