Salted Grilled Eggplant
Smoky, spicy, and melt-in-your-mouth tender—this dish is simple yet flavour-packed. Perfect as a side or as part of a mezze platter.
INGREDIENTS:
2 medium eggplants, sliced into rounds or lengthwise
2 tbsp olive oil
1–2 tsp Manuka Smoked Chili Salt
½ tsp chili flakes (optional, for extra heat)
Fresh parsley, for garnish
Optional: squeeze of lemon
METHOD:
Brush eggplant slices with olive oil and sprinkle with Manuka Smoked Chili Salt and chili flakes.
Grill over medium-high heat for 4–5 minutes per side, until tender and lightly charred.
Transfer to a plate, garnish with parsley, and finish with a squeeze of lemon if desired.
Serve warm as a side, or pair with dips like hummus or tzatziki.
