TIPS GRILLING EGGPLANT SLICES One of the best varieties for recipes like the above is globe/ American eggplant although you can find that it works in all varieties of eggplants available. Choose small or medium eggplants as the larger ones tend to contain more seeds. Brushing each slice generously with extra virgin olive oil is particularly important for caramelization -meaning an excellent look and an even better flavor when grilled. Flip the slices and repeat with olive oil. If you don’t have a sauce to top your eggplant slices, make sure you add oregano, thyme and garlic on both sides of these slices. The result is extra flavorful eggplant slices that need no sauce!
15 min
20 min



  1. Spread the walnuts on a dry skillet and heat over low-medium flame to toast lightly. Remove from the skillet, transfer to a plate and let cool.
  2. Add the walnuts to a pestle and mortar, and stir in the parsley, garlic, and chili flakes. Add 2 tablespoons of olive oil, and a teaspoon of petimezi, and season with salt and pepper. It should have a creamy texture, so add a teaspoon more olive oil in case it’s necessary. Set aside for the flavors to meld.
  3. Preheat the oven to 375˚F/180˚ C. Remove the stem from the eggplants and carefully cut each lengthwise into thin slices, about ⅛-inch thick. Discard the skin side slices. Brush each slice generously with olive oil on both sides and season. Lay the slices on a parchment-lined baking tray and cook until completely soft on both sides, about 12 minutes. Set aside while you cook the remaining ones.
  4. Spread the eggplant slices with the walnut stuffing and roll into cylinders. You can use toothpicks to keep the rolls together. Serve at room temperature, drizzled with petimezi and a spoonful or two of the chopped tomatoes.

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Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!

Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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