I loved this dish! I used one medium sized eggplant and subbed turmeric for Paprika (I know - big leap there!) but it was still good. I grilled the slices on the George foreman grill and did substitute powdered garlic for fresh sliced, because I was afraid the fresh garlic would burn. One tip, let cool completely or the deliciousness will burn your mouth if you are over eager to try, like I was.
Spiced Eggplant Cutlets
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
- 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.
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