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4.8 from 18 votes

Smoky Grilled Eggplant

20-minute grilled eggplant seasoned with smoky spices, infused with coconut aminos for extra flavor, and grilled to perfection. The perfect flavorful side!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 94 kcal
Course: Side Dish , Appetizer
Cuisine: Mediterranean , Vegan

Ingredients

EGGPLANT
  • 1 large eggplant
  • 4 Tbsp Coconut aminos  (or sub tamari, only slightly reduce as it's saltier)
  • 1-2 Tbsp avocado oil (or other neutral oil for grilling)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper (or red pepper flake // omit for less spicy)
FOR SERVING (optional)
  • fresh parsley
  • Garlic Dill Sauce (or Tahini)
  • extra virgin olive oil

Instructions

    Cup of Yum
  1. Slice the eggplant into 1/4-inch rounds and place on a baking sheet. Drizzle the coconut aminos and half the oil over eggplant and use a brush or your hands to massage into the eggplant. The oil helps prevent sticking while grilling, and the coconut aminos infuses flavor.
  2. Add all the spices to a small dish and mix to combine. Then sprinkle over both sides of the eggplant and use your fingers to spread it around so it's well coated.
  3. Heat a grill or grill pan over medium-high heat. Once hot, brush the grill surface with a little oil to further prevent sticking. Then add eggplant. It can be helpful to place something heavy on top of the eggplant while it's grilling (like a cast-iron pan or heavy plate) to impress the eggplant into the grooves of the grill to make more pronounced grill marks. Grill on both sides for about 3 minutes or until the eggplant becomes a little tender and grill marks are pronounced.
  4. Plate the eggplant and enjoy as is or garnish with tahini, garlic dill sauce, fresh herbs, or a little olive oil. This is delicious on its own, but I especially enjoy it with hummus, in a Mediterranean-themed bowl, or in a salad.
  5. Best when fresh, though leftovers can be stored in the refrigerator up to 3 days. Reheat in a cast-iron pan over medium heat until hot.

Notes

  • *Nutrition information is a rough estimate calculated with lesser amount of avocado oil and without optional ingredients.
  • *
  • Nutrition information is a rough estimate calculated with lesser amount of avocado oil and without optional ingredients.

Nutrition Information

Serving 1serving Calories 94 (5%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 0.5g (3%) Sodium 422mg (18%) Potassium 433mg (12%) Fiber 5.4g (22%) Sugar 9.2g (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 94

% Daily Value*

Serving 1serving
Calories 94 5%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 0.5g 3%
Sodium 422mg 18%
Potassium 433mg 9%
Fiber 5.4g 22%
Sugar 9.2g 18%

* Percent Daily Values are based on a 2,000 calorie diet.