Grilled Zaatar Spiced Eggplant

There is nothing better than grilled eggplant.  I recommend globe eggplants for this dish, but if you choose Japanese eggplants, you will need to increase their number and adjust for a shorter cooking time to complete this recipe. This Grilled Zaatar Spiced Eggplant is perfect as an appetizer or part of the main course.  Serve with pita or rice for a meatless meal, or serve alongside chicken or lamb kebabs for the meat lovers in the crowd.

Grilled Zaatar Eggplant

Grilled Zaatar Spiced Eggplant

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Course: Side Dish
Keyword: Grilled Eggplant, Vegetarian Grilling
Prep Time: 10 minutes
Cook Time: 10 minutes
Seasoning Time: 30 minutes
Total Time: 50 minutes
Servings: 4 People
Author: Sabrina Baksh


  • 2 medium eggplants cut in half lengthwise
  • 1/4 cup olive oil
  • kosher or coarse sea salt
  • 1 cup whole milk yogurt (opt for creamy over tart)
  • 6-8 fresh mint leaves chopped
  • Toasted sesame seeds

For zaatar spice:

  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon pepper flakes


  • Place each eggplant half onto a large baking sheet, skin side up. Sprinkle the exposed flesh with salt and let stand for 30-35 minutes. This process will extract the bitter juices.
  • I recommend a charcoal grill for this dish, but it’s okay to use a gas or pellet unit, and of course your oven works too. The recommended cooking temperature is around 375 degrees F.
  • Blot flesh portions dry with clean paper towels. Combine thyme, oregano, cumin, coriander, black pepper, and pepper flakes together in a small bowl. Brush eggplant with olive oil and sprinkle seasoning onto the flesh portion.
  • Place onto grill seasoned side down, and cook for 5 minutes. Gently turn and cook for an additional 5-6 minutes or until eggplant flesh is tender (scoopable, but not completely gooey), and skins have a bit of char to them.
  • Remove from heat and place onto a large clean platter. Drizzle with a little more olive oil. Finish the dish off with toasted sesame seeds, a heaping spoonful or two of yogurt on each half, and chopped mint. Serve immediately.


 Photo by: shkotov from Pixabay

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