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Lebanese Grilled Eggplant

This healthful eggplant dish can be made in a grill pan indoors, or on an outdoor grill. Serve as a side dish with plain yogurt, or in a pita bread sandwich with tomato slices. Lebanese Grilled Eggplant


  • 1 med eggplant, sliced 1/2? thick
  • 3 Tbsp vegetable oil
  • 1 Tbsp cider vinegar
  • 1/2 Tbsp water
  • 1/8 tsp garlic powder
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Place the sliced eggplant on a large baking sheet. Sprinkle lightly with salt on both sides, and allow to stand 30 minutes before grilling.
  2. In a small bowl, blend the oil, vinegar, water, garlic, sugar, salt and pepper. Wipe off any salt and wetness from the eggplant slices and the sheet they are on. Brush them generously with the oil mixture on both sides.
  3. Heat up your grill or pan on medium and add the eggplant slices. (Work in 2 batches if needed.) Cook without disturbing 3 minutes per side. Serve hot or cold.

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