Grilled Eggplant – Melitzana Psiti

A delicious and super easy grilled eggplant recipe. This vegan dish looks fantastic on the table and only needs a handful of ingredients. It’s great as a side dish or a meze on a warm summer day.

Essentially you grill or broil your eggplant in the oven for a few minutes. The eggplant is cooked when it’s just about to burst or has just burst. To make sure there is no hard to clean oven mess, we always grill it in a small oven pan/dish.

Make sure you get rid of the liquid and add some salt and lemon as soon as you slice your eggplant open. This way its flesh will retain its colour and not darken.

You can cook this grilled eggplant in advance and simple set it aside. It doesn’t need to be refrigerated if you plan to serve on the same day.

Delicious with some Greek salad.

You can top it off with some crumbled feta cheese or chopped tomato!

Grilled Eggplant – Melitzana Psiti

5 from 2 votes
Course: DIPS, MEZE & SNACSCuisine: GreekDifficulty: Easy


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An easy grilled eggplant, ideal as meze or side dish.


  • 2 eggplants

  • 2 scallions, chopped

  • 2 small garlic cloves, crushed

  • 1 lemon

  • 2 tbsp parsley, chopped

  • olive oil

  • salt, pepper, oregano


  • Wash your eggplants, place in an oven pan or dish and cook at 240C at the grill/broil or air/grill setting until soft or until they burst
  • Make sure you turn your eggplants over so that they are properly cooked all over
  • Let them rest for a couple of minute an then slice them open
  • Salt them and drizzle with some lemon juice
  • In a bowl mix the rest of the lemon juice, the scallions, garlic, parsley, some salt and pepper
  • Move the eggplants to your serving dish
  • Drizzle with the lemon mix
  • Drizzle generously with olive oil and top off with some dried oregano

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