Great with fresh small eggplant
Spiced Eggplant Cutlets
Photo: Jennifer Davick; Styling: Buffy Hargett
- 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
- Chickpea-Feta Salad
- 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.
Only you will be able to view, print, and edit this note.Add Note