Meze Salad

Recipe Information

Total Time: 




Traditional Middle Eastern flavors such as mint, apricot, parsley and tahini come together in this grilled eggplant and zucchini salad.



  • 1 large zucchini sliced into 1/4-inch thick rounds
  • 1 medium eggplant, sliced into 1/8-inch thick rounds
  • 1/4┬ácup extra virgin olive oil
  • 4 cups baby arugula
  • 1/3 cup chopped dried apricots
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped mint


  • 3 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 tablespoon honey
  • Salt and pepper to taste


  1. Preheat an outdoor grill or grill pan to medium-high heat.
  2. Drizzle the zucchini and eggplant slices with the olive oil then place on the grill once hot. Grill for about 3-5 minutes per side until softened and grill marks appear, flip and grill the other side.
  3. Prepare the dressing by whisking together all the ingredients in a small bowl until smooth.
  4. Toss the arugula with half of the dressing and place in a salad bowl.
  5. Arrange the grilled zucchini and eggplant on top of the arugula.
  6. Add the apricots, pine nuts, parsley and mint to the salad bowl and drizzle the remaining dressing on top.

Serving Suggestion

Serve the salad with a simply seasoned grilled meat like chicken or steak.

Nutritional Information

316 calories, 23 g. fat, 0 mg. cholesterol, 43 mg. sodium, 27 g. carbohydrate, 9 g. fiber, 7 g. protein