Ingredients

The following ingredients have 4 Servings
  • 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))
  • Fresh Parsley
  • Garlic Dill Sauce ((or Tahini))
  • Extra Virgin Olive Oil

Instruction

  • 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.