Grilled Snapper with Spiced Eggplant Salad


Grilled Snapper with Spiced Eggplant Salad

Spiced eggplant, yoghurt and snapper are a delicious combination and make for an easy weeknight meal. This healthy dish is an excellent source of vitamin B12 and dietary fibre.

Grilled Snapper with Spiced Eggplant Salad Recipe

Serves 4


4 x 150g snapper fillet portions (skin on)
2 tbsp olive oil
Mixed leaves and lemon wedges, to serve
Micro herbs, to garnish

Eggplant and Green Chilli

2 medium eggplants, trimmed
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
2 spring onions, thinly sliced
1 long green chili, seeds removed and finely chopped
1/3 cup (60g) pitted Sicilian green olives, sliced

Tahini Yoghurt

1/2 cup Greek yoghurt
2 tbsp tahini (hulled)
1 tbsp lemon juice


To make eggplant and green chili, cut eggplant into 3 – 4cm pieces. Place in a large bowl with oil and garlic. Season with salt and pepper. Cook eggplant in 2 batches on a preheated barbecue grill or grill pan for 7 to 10 minutes, turning regularly, or until golden and tender. Transfer to a large bowl. Add the spring onions, chili and olives. Toss to combine.

To make tahini yoghurt, combine the yoghurt, tahini and lemon juice in a bowl. Season with salt and pepper.

Season snapper with salt and cracked black pepper. Drizzle with 1 tbsp oil. Cook the snapper, skin side down on preheated barbecue grill plate or grill pan for 3 minutes or until golden and crisp. Turn-over and cook for another 2 – 3 minutes or until just cooked through. Remove from barbecue.

Serve snapper with eggplant, tahini yoghurt, mixed leaves and lemon wedges. Garnish with micro herbs.


To stop snapper from curling, press firmly with a spatula when cooking skin side down. Eggplant and green chilli is best served warm.


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