Ingredients
Units
- 1 1/2 pounds eggplant
- 1/3 cup olive oil
- 1 clove garlic (crushed)
- 1/4 cup honey (I use clover honey)
- 1 teaspoon smoked paprika
- 1 teaspoon coriander seeds
- Pinch of cayenne pepper
- 1 teaspoon cumin seeds
- 3 tablespoons fresh parsley (chopped)
- Salt and freshly ground pepper
- 2 tablespoons red wine vinegar
- 1 cup natural yogurt (seasoned with salt and pepper, optional)
Instructions
- Slice eggplants in medium-thick rounds.
- Crush or grind coriander and cumin seeds. I do it with a mortar and pestle.
- Mix oil, garlic, honey, coriander and cumin, paprika and cayenne pepper in a small saucepan.
- Cook for 2 minutes over medium heat. Reserve.
- Put eggplant slices in a tray; brush both sides with honey spice mixture. Season with salt and pepper.
- Heat grill or skillet and cook eggplant rounds until golden, about 2 minutes per side. When you turn them, brush them with any remaining honey mixture and continue cooking.
- Transfer to a serving platter and add the vinegar evenly over rounds.
- Sprinkle with chopped parsley and serve at room temperature with natural yogurt on the side. See Notes below for more serving ideas.
Notes
- Serving ideas:
As a side dish: is a great accompaniment to grilled or roasted meats, rice or quinoa.
Over salad: serve it over a bed of mixed greens for a light meal, and sprinkle with toasted nuts and seeds for added crunch.
In a wrap or sandwich: with hummus and sliced veggies for a delicious, portable lunch. Add soft goat cheese or brie slices.Â
As part of a platter with other grilled or roasted veggies like zucchini, red pepper, and onion, with soft cheeses, yogurt dip, nuts, crackers, and bread.
Â
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Cooking
- Cuisine: International
Nutrition
- Serving Size: 1/4
- Calories: 331
- Sugar: 22.1 g
- Sodium: 614.3 mg
- Fat: 22.9 g
- Carbohydrates: 27.6 g
- Fiber: 6 g
- Protein: 8.6 g
- Cholesterol: 9.3 mg