Grilled Eggplant with Middle Eastern Spices

Grilled Eggplant and Peppers
Grilled Eggplant and Peppers. svariophoto/E+/Getty Images
If you've already got the grill out, this eggplant is an easy grilled appetizer or side dish which goes well with a variety of grilled meats.  I like putting some Bell peppers on at the same time.


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


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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