Spiced Eggplant Cutlets

Southern Living
Spiced Eggplant CutletsRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Eggplant slices tend to shrink significantly as they cook, so start with hearty 1-inch-thick slabs.
Makes 4 to 6 servings


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2 teaspoons paprika
2 teaspoons chopped fresh thyme
1 teaspoon ground cumin
1 teaspoon kosher salt
2 small eggplants
3/4 cup olive oil
2 garlic cloves, minced


1. Preheat grill to 350° to 400° (medium-high) heat. Stir together first 4 ingredients in a small bowl. Cut eggplants lengthwise into 1-inch-thick slices. Stir together olive oil and garlic.

2. Sprinkle both sides of eggplant slices with paprika mixture. Brush both sides with olive oil mixture.

3. Grill eggplant, covered with grill lid, 4 to 5 minutes on each side or until slightly charred and tender. Serve immediately with Chickpea-Feta Salad.

Created date

July 2013