Yield
Makes 4 to 6 servings
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 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.

Step 2

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

Step 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.

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