Griddled Aubergine

Course Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 -2
Author Fiona Maclean


  • 1 Aubergine sliced and sprinkled with salt to degorge
  • 2-3 tablespoons Olive oil
  • 2 teaspoons Za'atar
  • 1 clove Garlic finely chopped or crushed
  • 1 tablespoon Greek Yoghurt
  • Fresh Parsley
  • 1/2 Lemon juiced


  1. Heat oven to 180c
  2. Rinse and pat dry the degorged aubergine
  3. Coat each slice with olive oil.
  4. Sprinkle on the Za'atar to season
  5. Pre heat the griddle in the oven for 5 - 10 minutes, if necessary brush with a little oil
  6. Place each slice on the griddle and put in the oven for 12-15 minutes before turning
  7. Make the yoghurt sauce by mixing the yoghurt with 1 or 2 teaspoons of olive oil, the crushed garlic and lemon juice
  8. Serve garnished with chopped flat leaf parsley

Recipe Notes

This is an easy accompaniment to grilled meats and can be eaten hot or cold.  You can pre-cook the aubergine if you want to eat the slices cold, just remember to take them out of the fridge and serve at room temperature.