Loaded Grilled Eggplant with Creamy Herb Sauce

Loaded Grilled Eggplant Creamy Herb Sauce Vegetarian | Lexi's Clean Kitchen

This Loaded Grilled Eggplant with Creamy Herb Sauce is the perfect vegetarian dish to serve all season long! The perfectly grilled eggplant is topped with a nut based vegetarian filling, a creamy sauce and finished with tons of fresh herbs. It’s unique and is so delicious. It’s also gluten-free and Paleo and Whole30 compliant.

Loaded Grilled Eggplant on a plateLoaded Grilled Eggplant Recipe with Creamy Herb Sauce

If you are looking for a hearty vegetarian Summer dish perfect for a Summer BBQ this is it! This grilled eggplant topped with a meatless umami flavored nut mixture and a creamy sauce will be the hit of any part it’s served at. This interesting dish will be loved by meat eaters and non-eaters alike. 

The inspiration for this recipe came from Yotom Ottolenghi’s cookbook, “Jerusalem”. He has an eggplant dish where he covers the eggplant in za’tar, baked it and then tops it with a buttermilk sauce! Ever since seeing it, I had to try to make my own dairy-free version with all sorts of fresh summer herbs!

Preparing eggplant for grilled eggplant recipe

If you have ever cooked with baby eggplant before you know that they are not just adorable, but also have a slightly sweet flavor. The combination of the grilled baby eggplant with the savory creamy sauce is perfection. We now want to use this sauce on everything!

Steps to Make This Grilled Eggplant Recipe:

  1. Make the dressing
  2. Toast the meatless nut mixture
  3. Grill the eggplant
  4. Assemble the eggplants!

How to make Grilled EggplantHow to Grill Eggplant

  1. Preheat grill
  2. Slice the eggplant or cut in half, as desired. Score the eggplant if cutting in half.
  3. Salt the eggplants for about 30 minutes to let the excess moisture drain out
  4. Pat the eggplant dry
  5. Brush with olive oil and pepper
  6. Grill for 3-4 minutes on each side, until golden brown and soft to touch.

Meatless filling made from nuts for grilled eggplant

Watch the video:

Loaded Grilled Eggplant

If you like this meatless dish, check out these others:

If you like this eggplant dish, check out these others:

Loaded Grilled Eggplant with Creamy Herb Sauce

Prep Time 00:10 Cook Time 00:10 Total Time 0:20 Serves 4


    Grilled Eggplant

    Nut Crumble



    • 1 tablespoon fresh basil, roughly chopped
    • 1 tablespoon parsley, roughly chopped


    1. Place all dressing ingredients in a blender and blend until well combined. Taste and adjust seasoning as needed. Place dressing in the fridge until ready to serve.
    2. In a small saucepan, add the ingredients for the nut crumble over low heat. Mix until well combined and toast the nuts until fragrant. About 5-10 minutes. Set mixture aside until ready to serve.
    3. Slice eggplant in half and score the flesh. Brush with olive oil and spices. Be generous with the olive oil and spices in this step. Heat and grease grill or grill-pan. Once hot, place eggplant on the grill, flesh side down. Grill for 3-4 minutes on each side, until golden brown and soft to touch.
    4. Place Grilled eggplant on desired serving dish. Smear a generous amount of dressing onto each eggplant. Top with nut crumble and herbs. Serve warm!

    Recipe Notes

    *You can use regular eggplants here, but we find that this tastes best when you use Italian or baby eggplant!

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