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Grilled Eggplant with Sesame and Herbs

6 Servings

1 hour

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This recipe is our adaptation of an eggplant dish taught to us by Irit Aharon, who runs a small eatery in Tel Aviv. We swapped her technique of charring whole eggplants on the burner of a gas stove for grilling halved ones over a charcoal or gas fire. We like serving the eggplant in the charred skins, but the cooked flesh also can be scooped into a bowl, mashed and mixed with the herb mixture, then finished with olive oil and lemon juice. Leave the stems on the eggplants when halving them. If you prefer to cook the eggplant indoors, heat the broiler with a rack about 6 inches from the heat. Place the oil-brushed eggplant halves cut side up on a wire rack set on a rimmed baking sheet. Broil until golden brown, about 10 minutes, then reduce the oven to 475°F and roast until soft throughout, another 30 to 40 minutes.




Don’t forget to score the eggplant. It allows the garlic flavor to penetrate.

1 hour


  • 2

    medium eggplants (1 to 1½ pounds each), halved lengthwise

  • ½

    cup extra-virgin olive oil, divided, plus extra to serve


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Luke E.
May 29, 2024
This was okay. Needs Adjustment
Used a gas grill. Has a bitter taste. I served with white rice and added soy sauce and chili crisp. The eggplant did get soft and mushy. Herbs were a nice fresh flavor and sesame seeds a good textural contrast.
Rachal C.

This turned out lovely using the broiler + oven alternative method given in the video. The eggplant developed a lovely roasted flavor and a nicely browned and crispy crust. I did roast on a baking rack set in a half sheet pan (lined with parchment for faster cleanup) and I liked that the skin was nice and crispy and not sitting in the oil/moisture that had run off.

Natalia S.

Delicious!!! Perfection!!! Wow!!! Love love love ❤️ simple to make and amazing flavor