Photo: Jennifer Davick; Styling: Buffy Hargett
Eggplant slices tend to shrink significantly as they cook, so start with hearty 1-inch-thick slabs.
Yield:
Makes 4 to 6 servings
Recipe from
Ingredients
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
Preparation
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.
August 2013
