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Grilled Morrocan Eggplant with Herby Gremolata

This Little Goat went to Morocco
  • This Little Goat went to Morocco


4-6 side servings


15 minutes

active time

15 minutes


2 medium eggplants

Kosher salt 

Juice and zest of 1 lemon

2 Tbsp capers, roughly chopped

1/4 cup shelled pistachios, roughly chopped

1/4 cup golden raisins, roughly chopped

1/4 cup fresh parsley leaves, roughly chopped

1/4 cup fresh mint leaves, roughly chopped 

Extra virgin olive oil 

1 Tbsp This Little Goat went to Morocco 


Using a sharp knife, carefully slice the eggplants, lengthwise, into long slices, about ¾-inch thick. Sprinkle all over with kosher salt and set aside on a baking sheet.

In a small bowl, combine the lemon juice and zest, capers, pistachios, golden raisins, parsley and mint. Drizzle with 1-2 tsp olive oil and mix until well combined. Season to taste with salt and set aside, allowing the flavors to meld.

In another small bowl, whisk ¼ cup olive oil with 1 Tbsp Morocco spice and ½ tsp salt.

Dab the eggplant slices with paper towels or a clean kitchen towel, absorbing as much liquid as possible.

Heat a grill, grill-pan or griddle to medium-high heat. Brush both sides of each eggplant slice with the Morocco-spiced oil. Place the eggplant slices diagonally on preheated grill grates. Grill until the eggplant begins to soften and golden-brown grill marks appear, about 3-4 minutes. Flip over and continue grilling until tender and well marked on the other side, about 3-4 minutes more.

Transfer to a large serving platter and sprinkle with herby topping. Serve warm or at room temperature.

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