Smoky Grilled Eggplant

By Tracy

4 Person

20 Minutes

94 Calories

20-minute grilled eggplant seasoned with smoky spices, infused with coconut aminos for extra flavor, and grilled to perfection. The perfect flavorful side! We hope you love this eggplant! It’s: flavorful, smoky, quick and easy to make. This would make the perfect appetizer or side to practically anything Mediterranean-inspired.

Ingredients

garlic dill sauce
1/4 tsp. extra virgin olive oil
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. sea salt
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. smoked paprika
1 tbsp. avocado oil
4 tbsp. coconut aminos
1 large eggplant

Method

01

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.
02

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.
03

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. Grill on both sides for about 3 minutes or until the eggplant becomes a little tender and grill marks are pronounced.
04

Plate the eggplant and enjoy it as is or garnish with garlic dill sauce 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.

Related Tags

Smoky Grilled Eggplant

3.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 94 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

garlic dill sauce

1/4 tsp. extra virgin olive oil

1/2 tsp. cayenne pepper

1/2 tsp. garlic powder

1/2 tsp. sea salt

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. smoked paprika

1 tbsp. avocado oil

4 tbsp. coconut aminos

1 large eggplant

03 Method

Step 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.

Step 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.

Step 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. Grill on both sides for about 3 minutes or until the eggplant becomes a little tender and grill marks are pronounced.

Step 4

Plate the eggplant and enjoy it as is or garnish with garlic dill sauce 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.

04 Author

Tracy

647 Recipes

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