Grilled aubergine and zucchini

My favourite dishes have usually two things in common: simplicity and pure flavour. The simplicity of preparation and the purity of flavours when you kan actually taste the different ingredients. That’s why I really love Lebanese, Italian and Peruvian cuisines. This little Italian inspired dish reflects that and is a perfect side dish that can also be combined with risotto or a pasta.



2 servings

Prep time

10 minuten

Cooking time

20 minutes




  • 1 zucchini

  • 1 aubergine (eggplant)

  • Zest from 1 lemon

  • A handful of walnuts

  • A small handful of basil leaves

  • 2 tablespoons extra virgin olive oil

  • Coarse salt

  • Freshly ground black pepper

  • Optional: Pecorino Romano or Parmigiano Reggiano


  • Remove the tops of the aubergine and zucchini and cut them lengthwise in slices 5mm thick.
  • Brush them with a bit of oil and grill them on the barbecue, grill pan or under an oven grill.
  • Roughly chop the walnuts and basil leaves. Mix them with the olive oil and lemon zest and season with the salt and pepper.
  • Place the warm grilled slices on a serving dish and garnish with the oil mixture.
  • Optional: grated some pecorino or parmesan to finish.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.