North African-Style Grilled Eggplant Recipe
Late summer is the perfect time to be eating Japanese eggplant. These smaller eggplants, generally coming in a lighter shade of purple than their rounder cousins, are sweet and more tender with less seeds and an intense flavor when roasted.
Grilling eggplant is one of the easiest methods of preparation. Eggplant will soak up whatever marinade it’s left in, but will also become more dense and heavier. To retain a light and delicate flavor and texture, rub marinade on only 5-10 minutes prior to grilling.
This delicious eggplant recipe pairs well with lamb, fish and chicken.
- Japanese eggplant or other small eggplants
- 3 Tbsp Olive oil
- 1 Tbsp Garlic, minced
- 2 Tbsp Honey
- 1 Tbsp Ground cumin
- Ground beef or lamb
- Light, clean and prepare grill.
- Cut eggplants into 1-inch-thick rounds; make shallow cuts on both faces and rub with a mixture of olive oil and garlic.
- Add honey and ground cumin.
- Grill, covered, until tender and lightly browned, turning and brushing with more oil as needed, about 10 minutes per side.
- Layer with grilled tomato and onion and if you like, or serve with grilled fish or lamb.
- Garnish with parsley to serve.
Recipe adapted from New York Times dot com.