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Smoky Grilled Eggplant

Smoky Grilled Eggplant

By Geoff Robison | In Recipes | on January 8, 2019
Smoky Grilled Eggplant
Serves 4
Gluten-Free, Mediterranean-Inspired, Vegan
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
103 calories
20 g
0 g
3 g
3 g
2 g
290 g
318 g
9 g
0 g
1 g
Nutrition Facts
Serving Size
290g
Servings
4
Amount Per Serving
Calories 103
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 318mg
13%
Total Carbohydrates 20g
7%
Dietary Fiber 11g
43%
Sugars 9g
Protein 3g
Vitamin A
17%
Vitamin C
16%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. EGGPLANT
  2. 1 large eggplant
  3. 4 Tbsp coconut aminos (or sub tamari, only slightly reduce as it's saltier)
  4. 1-2 Tbsp avocado oil (or other neutral oil for grilling)
  5. 2 tsp smoked paprika
  6. 2 tsp ground cumin
  7. 2 tsp ground coriander
  8. 1/2 tsp sea salt
  9. 1/2 tsp garlic powder
  10. 1/2 tsp cayenne pepper (or red pepper flake // omit for less spicy)
  11. FOR SERVING (optional)
  12. Fresh Parsley
  13. Garlic Dill Sauce (or Tahini)
  14. Extra Virgin Olive Oil
Instructions
  1. Slice the eggplant into 1/4-inch rounds and place on a baking sheet. Drizzle the coconut aminos and half the oil over eggplant and use a brush or your hands to massage into the eggplant. The oil helps prevent sticking while grilling, and the coconut aminos infuses flavor.
  2. Add all the spices to a small dish and mix to combine. Then sprinkle over both sides of the eggplant and use your fingers to spread it around so it's well coated.
  3. Heat a grill or grill pan over medium-high heat. Once hot, brush the grill surface with a little oil to further prevent sticking. Then add eggplant. It can be helpful to place something heavy on top of the eggplant while it's grilling (like a cast-iron pan or heavy plate) to impress the eggplant into the grooves of the grill to make more pronounced grill marks. Grill on both sides for about 3 minutes or until the eggplant becomes a little tender and grill marks are pronounced.
  4. Plate the eggplant and enjoy as is or garnish with tahini, garlic dill sauce, fresh herbs, or a little olive oil. This is delicious on its own, but I especially enjoy it with hummus, in a Mediterranean-themed bowl, or in a salad.
  5. Best when fresh, though leftovers can be stored in the refrigerator up to 3 days. Reheat in a cast-iron pan over medium heat until hot.
Adapted from Minimalist Baker
beta
calories
103
fat
3g
protein
3g
carbs
20g
more
Adapted from Minimalist Baker
Custom Kinetics http://customkinetics.com/

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