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.
The ingredients and seasonings give this grilled eggplant a Mediterranean twist.
What you need to make this grilled eggplant
- Eggplant
- Hummus (Oil Free)
- Cherry tomatoes
- Sweet bell pepper (mini or regular)
- 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.
Optional add-ons: a pinch of Za'atar seasoning.
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!
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Grilled Eggplant with Hummus and Tomatoes
- Total Time: 20 minutes
- Yield: 2 1x
- Diet: Vegan
Description
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)
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.
Leftovers keep well, separated in a covered container in the refrigerator for up to 4 days.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grill or stovetop
- Grill pan grid or grill pan for stovetop
- Tongs
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch/Dinner Entrée
- Method: Grill
- Cuisine: Mediterranean
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Robin
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.
Gigi & Sersie
Thank you for the feedback, Robin. Great idea to use the leftover magic meatballs on the eggplant steaks!