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Grilled Eggplant with Middle Eastern Spices


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  • 1 eggplant (a medium eggplant is about a pound)
  • ground coriander seed
  • ground cumin seed
  • salt
  • pepper
  • olive oil
  • optional -- hot pepper, see below


Servings 3


Step 1

Slice eggplant into slices about half an inch thick. Sprinkle with coriander, cumin, and pepper. Drizzle with olive oil and smear it on with your hands. Let sit for 5 to 10 minutes. Sprinkle with salt and grill on a medium-hot grill, about 4 minutes per side.

If you like more spice, whisk a little hot pepper into the olive oil before drizzling. Aleppo pepper is an authentic Middle Eastern one, or a little Harissa paste. Cayenne or other hot pepper works fine if that's what's on hand.

Each eggplant serves 3-4.

Nutritional Information: Figuring four servings and 1 Tablespoon olive oil, each serving has 4 grams effective carbohydrate plus 3 grams fiber and 60 calories.


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