Charred Baby Eggplant Salad

If you are not lucky enough to find baby eggplants at the local Farmer’s Market, use the smallest eggplants you can find, or simply cut a regular eggplant in rounds and proceed!



  1. Baby eggplants
  2. Tzatziki (click for recipe on this blog)
  3. Pine nuts, toasted
  4. Parsley, chopped
  5. Grape tomatoes, for garnish


  1. Split the baby eggplants in two lengthwise.
  2. Brush the fleshy middles with a light coat of olive oil.
  3. Place them on a grill and grill them, fleshy side up for 5-10 minutes depending on the heat of the grill.
  4. Turn them over and grill them on the fleshy side, again for 5-10 minutes.
  5. Set aside and allow to cool.
  6. Meanwhile, using a small skillet, toast the pine nuts on top of the stove till golden.
  7. Spread a thick coat of Tzatsiki on them, sprinkle them with pine nuts, parsley, and garnish them with a slice of grape tomato.

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