Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Eggplant slices tend to shrink significantly as they cook, so start with hearty 1-inch-thick slabs.

Recipe by Southern Living August 2013

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary test

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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