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
Show Nutrition Label Hide Nutrition Label
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.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?