Grilled Eggplant with Salsa

Name: Grilled Eggplant with Salsa
Cook time: 50 min
Total time: 50 min
Yield: 3-4
Ingredients: 2 to 3 large, firm eggplants; tahini (to serve); pine nuts (to serve); 3 tomatoes, seeded and chopped into small cubes; 1/2 bunch parsley, washed and chopped; 1 small red onion, chopped finely; 2 cloves garlic, minced; 3 tablespoons Gefen Olive Oil; juice from 1/2 lemon (or more); salt, to taste; pepper, to taste; 2 to 3 tablespoons roasted pine nuts

Anat Lobel October 30, 2026

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The salsa, made with fresh ingredients, adds so much flavor and texture to an eggplant tahini. Serve on a sharing plate.

50m 3-4

Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Sesame, Tree nuts

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Ingredients

For the Platter

2 to 3 large, firm eggplants
tahini (to serve)
pine nuts (to serve)

For the Salsa

3 tomatoes, seeded and chopped into small cubes
1/2 bunch parsley, washed and chopped
1 small red onion, chopped finely
2 cloves garlic, minced
3 tablespoons Gefen Olive Oil
juice from 1/2 lemon (or more)
salt, to taste
pepper, to taste
2 to 3 tablespoons roasted pine nuts

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Anat Lobel grilled grilled eggplant mezze salatim salsa

Directions

Grill eggplants over direct heat on all sides until tender.
Halve and transfer to a colander to drain off any liquid.
Scoop out the “meat” of the eggplant and mix with a little salt.

Combine tomatoes, parsley, red onion, garlic, olive oil, lemon juice, and spices, and taste to adjust the seasoning.

Transfer mounds of the eggplant “meat” to a large serving platter. Drizzle with tahini, salsa, and pine nuts.

Credits:

Styling by Anat Lobel
Photo by Shoshi Sirkis

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Anat Lobel grilled grilled eggplant mezze salatim salsa

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Grilled Eggplant with Salsa

Anat Lobel

Whisk by Ami Magazine

Recipe Description:

The salsa, made with fresh ingredients, adds so much flavor and texture to an eggplant tahini. Serve on a sharing plate.

Ingredients

For the Platter

2 to 3 large, firm eggplants
tahini (to serve)
pine nuts (to serve)

For the Salsa

3 tomatoes, seeded and chopped into small cubes
1/2 bunch parsley, washed and chopped
1 small red onion, chopped finely
2 cloves garlic, minced
3 tablespoons Gefen Olive Oil
juice from 1/2 lemon (or more)
salt, to taste
pepper, to taste
2 to 3 tablespoons roasted pine nuts

Directions

Step 1 - Prepare the Eggplants

Grill eggplants over direct heat on all sides until tender.
Halve and transfer to a colander to drain off any liquid.
Scoop out the “meat” of the eggplant and mix with a little salt.

Step 2 - Prepare the Tomatoes

Combine tomatoes, parsley, red onion, garlic, olive oil, lemon juice, and spices, and taste to adjust the seasoning.

Step 3 - To Serve

Transfer mounds of the eggplant “meat” to a large serving platter. Drizzle with tahini, salsa, and pine nuts.

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Grilled Eggplant with Salsa

Directions

Prepare the Eggplants

Prepare the Tomatoes

To Serve

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