fire grilled eggplant with sweet tomato gravy
(1 rating)
This is an easy to make summer grilling recipe and a great way to showcase the bounty of your garden. Great as a vegetarian main dish or summer side dish for a crowd. I do not peel the eggplant before I cook it on the grill but the outer peeling should be removed before it is served.
(1 rating)
yield
4 -6
prep time
30 Min
cook time
20 Min
Ingredients For fire grilled eggplant with sweet tomato gravy
- EGGPLANT AND MARINADE
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3 mdeggplants
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1/4 colive oil
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1/3 clime juice
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1 tspred pepper flakes
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2jalapeno peppers, seeded, diced
- TOMATO GRAVY
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2 Tbspolive oil, plus more for brushing on eggplant
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3/4 conion, diced
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2 mdgreen peppers, diced
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2 clovegarlic, minced
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2 tspsmoked paprika
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1/2 tspgarlic salt
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8 lgripe tomatoes, chopped
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1/4 to 1 cvegetable broth, if needed
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4 ozcan diced green chilies
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2 Tbsphoney
How To Make fire grilled eggplant with sweet tomato gravy
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1Slice eggplants lengthwise into 1/2-inch thick slices and discard outer slices. Each eggplant should yield about 4 to 5 slices.
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2Combine olive oil, lime juice, red pepper flakes and jalapeño peppers in a small bowl. Pour marinade over eggplant slices and refrigerate 20 minutes.
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3While eggplant marinates, prepare tomato gravy. Heat olive oil in a large skillet over medium heat. Add onion, peppers and garlic; sauté until almost tender. Add paprika and salt. Add diced tomatoes; cook until tomatoes start to break down. Add broth if necessary to keep sauce from sticking. Add green chilies including juice and honey. Cook 2 to 3 minutes.
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4Heat a grill. Remove eggplant from marinade. Discard marinade. Place eggplant on hot grill until browned. Flip and grill other side. Move eggplant to outer side of grill and close lid. Cook 2 to 3 minutes longer. Remove from grill and place on large platter. Sprinkle with coarse salt. Spoon tomato gravy over eggplant and garnish with additional tomatoes, if desired.
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