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Spicy Grilled Eggplant with Red Pepper, Parsley, and Mint

Spicy Grilled Eggplant with Red Pepper, Parsley, and Mint
  • Category

    Breakfast

  • Cusine

    American

Ingredients

1 large or 2 small globe eggplants

1-2 tsp. salt, to remove water from eggplant

1-2 T olive oil, to brush eggplant for grilling

2 T chopped parsley

2 T olive oil

2 tsp. red wine vinegar

2 tsp. fresh lemon juice

1 tsp. garlic puree

1 tsp. Aleppo Pepper 

1 tsp. Spike Seasoning 

Directions

Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices about 3/4 inch thick, being careful to make all slices the same thickness. Arrange eggplant in single layer on double-thick paper towels and sprinkle with salt. Let liquid ooze out for 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike Seasoning. Chop mint and parsley. Preheat gas or charcoal barbecue grill to medium high. After the second 20 minutes has finished, cover the eggplant pieces with another layer of paper towels and press down with your hands to squeeze out water. Wipe eggplant dry. Lay them out on a baking sheet and brush both sides with olive oil. Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly. When eggplant is done, remove from grill and place in a single layer in a baking dish Spoon some of the spicy sauce over each piece of eggplant, and let sit 10-15 minutes so eggplant can absorb sauce flavors. To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.