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Spicy Grilled Eggplant

Yields4 Servings

A delicious summer side dish that's cooked on the grill with red pepper sauce, parsley and mint to flavour.

Spicy Grilled Eggplant

 1 Large Globe Eggplant
 2 tsp Sea Salt, to remove water from Eggplant
 2 tbsp Olive Oil, to brush Eggplant for grilling
 2 tbsp Chopped Parsley (see notes)
 2 tbsp Chopped Fresh Mint (see notes)
Spicy Sauce Ingredients
 2 tbsp Olive Oil
 2 tsp Red Wine Vinegar
 2 tsp Fresh Lemon Juice
 1 tsp Garlic Puree (from a jar) or Finely Minced Fresh Garlic
 1 tsp Aleppo Pepper (or less, to taste; see notes)
 1 tsp Spike Seasoning (optional, but highly recommended)
1

Remove stem end and wash eggplant, but do not peel.

2

Cut eggplant into slices about 3/4 inch (2 cm) thick, being careful to make all slices the same thickness.

3

Arrange eggplant in single layer on double-thick paper towels and sprinkle with sea salt.

4

Let liquid ooze out for 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more.

5

While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike Seasoning. Chop mint and parsley.

6

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.)

7

After the second 20 minutes has finished, cover the eggplant pieces with another layer of paper towels and press down with your hands to squeeze out water.

8

Wipe eggplant dry. Lay them out on a baking sheet (or paper towels) and brush both sides with olive oil.

9

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

10

When eggplant is done, remove from grill and place in a single layer in a baking dish (or use the same baking sheet you used to oil them.)

11

Spoon some of the spicy sauce over each piece of eggplant, and let sit 10-15 minutes so eggplant can absorb sauce flavors.

12

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley.

13

Serve warm or at room temperature.

Notes
14

You can also use or 2 small eggplants or 2-3 long Asian eggplants. Asian eggplants don't need to be salted. Cut Asian eggplant on the diagonal to get bigger slices. You can use all mint or parsley if you don’t have both, and you can use more herbs if you prefer. Use whatever kind of red pepper flakes you have. I would start with a small amount and taste before you add all the red pepper.

Nutrition Facts

Serving Size 1/4

Servings 0

Amount Per Serving
Calories 185
% Daily Value *
Total Fat 14g22%

Saturated Fat 2g10%
Cholesterol 0mg
Sodium 1140mg48%
Total Carbohydrate 16g6%

Dietary Fiber 4.7g19%
Sugars 5.61g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.