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

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

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.

Ratings & Reviews

104jewel's Review

April 09, 2014
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.

sheraphics's Review

January 23, 2014
Great with fresh small eggplant