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Home » Recipe Index » Lunch/Dinner Entree

Grilled Eggplant

Modified: May 5, 2025 · Published: Jul 17, 2021 by Gigi & Sersie · This post may contain affiliate links.

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This grilled eggplant is topped with delicious garlic hummus and roasted tomatoes. It makes a great lunch and light dinner and is perfect for picnics. It's vegan, gluten-free, oil-free, soy-free, and nut-free.

top side view of two grilled eggplant steaks topped with hummus and grilled cherry tomatoes, pumpkin seeds and fresh parsley; grilled mini bell peppers blurred on the back side of the plate
use of this oil-free garlic hummus gives this dish a ton of yummy flavor

The ingredients and seasonings give this grilled eggplant a Mediterranean twist.

What you need to make this grilled eggplant

  1. Eggplant
  2. Hummus (Oil Free)
  3. Cherry tomatoes
  4. Sweet bell pepper (mini or regular)
  5. Parsley
  6. Pumpkin seeds
top side view of key ingredients for grilled eggplant with hummus, tomatoes, peppers, parsley and pumpkin seeds
key ingredients: eggplant, hummus, cherry tomatoes, mini bell peppers, parsley, pumpkin seeds

You can eat the skin of eggplant!

The purple skin on eggplant can be eaten and is very healthy. This skin contains anthocyanins that act as antioxidants and fight free radicals. Anthocyanins are the pigments that give red, purple, and blue plants their rich coloring. They offer anti-inflammatory, anti-viral, and anti-cancer benefits.

How to prepare this grilled eggplant recipe

You can make this grilled eggplant on an outdoor grill using an outdoor grill pan (also called a grill topper grid) or a grill pan for the stovetop. No grill or you don't feel like busting it out? No problem! This can be made in the oven as well.

Grilling

Preheat the grill and grill pan over medium-high to high heat.

Slice the eggplant lengthwise into four thick steaks. Once hot, add eggplant steaks directly onto the grill. Carefully add cherry tomatoes and bell peppers into the grill pan (so they don’t fall through the grates). Cover and then reduce heat to low. Let the veggies cook on low heat for 4 to 5 minutes. Flip the eggplant steaks and carefully toss cherry tomatoes using tongs and cook for another 3 minutes or until slightly browned.  

Oven Roasting

Preheat oven to 425° F (or 218° C).

Slice eggplant lengthwise into four thick steaks. Spread eggplant steaks, cherry tomatoes, and bell pepper on a parchment-lined or silicone-line shallow baking sheet. Roast veggies for 20 minutes or until slightly browned, turning midway through.

Assemble

Remove eggplant, cherry tomatoes, and bell pepper from the grill or oven. Spreading 2 to 3 tablespoons of oil-free hummus onto each eggplant steak. Top with cherry tomatoes and bell pepper, fresh parsley, and pumpkin seeds.

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Optional add-ons: a pinch of Za'atar seasoning.

top view of two eggplant steaks topped with hummus, grilled tomatoes, pumpkin seeds and fresh chopped parsley; grilled mini bell peppers and steak knife and fork on the side

This grilled eggplant dish makes a nice lunch or light dinner. It's also perfect for picnics because it packs easily and can be readily assembled on-site.

Leftovers keep well, separated in a covered container in the refrigerator for up to 4 days.

We hope you love this recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

top view of grilled eggplant steaks topped with hummus, tomatoes, pumpkin seeds and parsley; grilled peppers on the side

Grilled Eggplant with Hummus and Tomatoes

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 345kcal
Author: Gigi & Sersie
Print Pin Rate
This grilled eggplant is topped with delicious garlic hummus and roasted tomatoes. It makes a great lunch and light dinner and is perfect for picnics. It's vegan, gluten-free, oil-free, soy-free, and nut-free. 

Ingredients  

  • 1 eggplant
  • 1 cup Oil-Free Hummus
  • 1 cup cherry tomatoes
  • 2 cups mini or quartered bell pepper
  • ¼ cup fresh chopped parsley
  • 1 Tbsp pumpkin seeds
  • ¼ tsp Za'tar seasoning optional
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Instructions

Grilling

  • Preheat a grill and grill pan over high heat.
  • Slice the eggplant lengthwise into four thick steaks. Add eggplant steaks directly onto the grill. Carefully add cherry tomatoes and bell peppers into the grill pan (so they don’t fall through the grates). Cover and reduce heat to low. Let the veggies cook on low heat for 4 to 5 minutes. Flip the eggplant steaks and carefully toss cherry tomatoes using tongs and cook for another 3 minutes or until slightly browned.  

Oven Roasting

  • Preheat oven to 425° F (or 218° C).
  • Slice eggplant lengthwise into four thick steaks. Spread eggplant steaks, cherry tomatoes, and bell pepper on a parchment-lined or silicone-line baking sheet. Roast veggies for 20 minutes or until slightly browned, turning midway through.

Assemble

  • Remove eggplant, cherry tomatoes, and bell pepper from the grill or oven. Spreading 2 to 3 tablespoons of oil-free hummus onto each eggplant steak. Top with cherry tomatoes and bell pepper, fresh parsley, and pumpkin seeds.
  • Optional add-ons: a pinch of Za'atar seasoning.

Notes

Substitutions: Feel free to swap out the classic garlic hummus with black eyed pea hummus or butter bean hummus for a different twist.
Leftovers/Meal Prep: Leftovers keep well, separated in a covered container in the refrigerator for up to 4 days.

Nutrition

Calories: 345kcal | Carbohydrates: 44g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 490mg | Potassium: 1365mg | Fiber: 18g | Sugar: 16g | Vitamin A: 5756IU | Vitamin C: 223mg | Calcium: 101mg | Iron: 6mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Robin

    January 18, 2022 at 12:54 am

    5 stars
    This recipe is so simple and delicious! We modified with leftovers from other recipes. We used our leftover spaghetti with magic meatballs as a topping on some of the eggplant steaks and sprinkled with the vegan parm. Others we spread with the hummus and fresh baby greens on top.

    So so delish! A yummy satisfying lunch.

    Reply
    • Gigi & Sersie

      January 18, 2022 at 12:22 pm

      Thank you for the feedback, Robin. Great idea to use the leftover magic meatballs on the eggplant steaks!

      Reply
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