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Slices of Smoky Grilled Eggplant on a cutting board
4.8 from 5 votes

Smoky Grilled Eggplant

20-minute grilled eggplant seasoned with smoky spices, infused with coconut aminos for extra flavor, and grilled to perfection. The perfect flavorful side!

Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Category: Appetizer, Side
Cuisine: Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

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)

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.

Notes

*Nutrition information is a rough estimate calculated with lesser amount of avocado oil and without optional ingredients.

Nutrition Per Serving (1 of 4)