Grilled Eggplant With Middle Eastern Spices

Grilled Eggplant and Peppers
Grilled Eggplant and Peppers. svariophoto/E+/Getty Images

Nutrition Highlights (per serving)

Calories 64
Fat 4g
Carbs 8g
Protein 1g
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Nutrition Facts
Servings: 4 (about 2-3 rounds each)
Amount per serving  
Calories 64
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 14%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 1g  
Vitamin D 0mcg 0%
Calcium 12mg 1%
Iron 0mg 0%
Potassium 314mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 40 min
Prep 20 min, Cook 20 min
Servings 4 (about 2-3 rounds each)

If you've already got the grill out, this eggplant is an easy grilled appetizer or side dish that goes well with a variety of grilled meats. I like putting some bell peppers on at the same time.


  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 1/4 teaspoon ground coriander seed
  • 1/4 teaspoon ground cumin seed
  • pinch of black pepper
  • 1 tablespoon olive oil
  • hot pepper (optional, see note below)


  1. Sprinkle eggplant slices coriander, cumin, salt, and pepper. Drizzle with olive oil and smear it on with your hands. Let sit for 5 to 10 minutes.
  2. Grill on a medium-hot grill, about 4 minutes per side.

If you like more spice, whisk a little hot pepper into the olive oil before drizzling. Aleppo pepper is an authentic Middle Eastern one or a little Harissa paste. Cayenne or other hot pepper works fine if that's what's on hand.

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