I have a thing for eggplant.
Baba ganoush is quickly becoming my favorite dip, eggplant dishes are the first thing I order at Mediterranean restaurants, and Eggplant Parmesan is basically my love language.
Yet I have neglected to share a recipe for eggplant in its simplest form: grilled – which is, perhaps, the quickest and most flavorful ways to prepare it. Shall we?
This recipe requires just 9 ingredients and 20 minutes to prepare. The first step it to cover the eggplant in some coconut aminos (or tamari) and a little oil to infuse flavor and prevent sticking when grilled.
Then comes the spice blend! I favor smoky flavors like cumin, paprika, and cayenne for eggplant. Coriander adds a little herbal quality, while salt and garlic powder add a kick of flavor.
Once it’s well seasoned, all that’s left to do is grill. I prefer a grill pan for ease, but an actual grill is the real deal and provides better flavor. I like placing something heavy on top of the eggplant while grilling – like a cast-iron skillet – to press the eggplant into the grill to get more pronounced grill marks.
We hope you LOVE this eggplant! It’s:
Quick + Easy to make
This would make the perfect appetizer or side to practically anything Mediterranean-inspired. We love adding it to dishes like our Traditional Vegan Falafel, Greek Goddess Bowl, Ultimate Mediterranean Bowl, Garlicky Kale Salad with Crispy Chickpeas, and Chickpea Shawarma Wrap.
Into eggplant? Also check out our Cashew-Less Vegan Queso, Moroccan Lentil-Stuffed Eggplant, Sesame Eggplant Tofu Bowls, and Smoky Harissa Eggplant Dip!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Smoky Grilled Eggplant
- 1 large eggplant
- 4 Tbsp coconut aminos (or sub tamari, only slightly reduce as it’s saltier)
- 1-2 Tbsp avocado oil (or other neutral oil for grilling)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (or red pepper flake // omit for less spicy)
FOR SERVING (optional)
- Fresh Parsley
- Garlic Dill Sauce (or Tahini)
- Extra Virgin Olive Oil
- 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.
- 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.
- 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.
- 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.
- 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.
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