Chicken Sausage Zucchini Sliders

Grilled Eggplant Sliders

Recipe & photography created by Brianna Lynn (@FoodForGoodnessSake).

These vibrant grilled eggplant sliders are packed with veggies and a light, flavorful starter for any meal!




Serves 4


  • 1 1/3 cup of fresh basil
  • 1 cup of fresh zucchini, cubed
  • 5 cloves of fresh garlic
  • 1 tbsp of olive oil
  • 1 tsp of nutritional yeast
  • 1/4 tsp of black pepper ⁣
  • 1/2 tsp of pink salt
  • Fresh basil and red pepper flakes, for garnish⁣


1. Heat up your table top grill or skillet.

2. Slice the eggplant into 1/2 inch rounds and season with a sprinkle of salt and pepper. Spray the grill with non-stick and lay the eggplant slices onto the grill. Close and cook for 8-10 minutes, or until tender.

3. Pull off the eggplant and put down the chicken sausages. Close the lid and cook for 5-6 minutes, or until warmed through and crisp.

4. Heat up a skillet to medium heat (spray or drizzle with oil if necessary), then add the asparagus and season with salt & pepper. Cover & cook for 8-10 minutes on medium, or until tender.

5. To make the creamy basil sauce, simply blend all of the sauce ingredients together. Taste & adjust as necessary.

6. Plate the eggplant rounds. Top each with creamy basil sauce, a slice of tomato, a spoonful of cooked asparagus, sliced chicken sausage, chopped white onion, fresh basil, & red pepper flakes. ⁣

You can also use an outdoor grill or oven to cook the eggplant if you’d prefer! Preheat the oven or outdoor grill to 400. Cook for 20-25 minutes, or until tender.

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