Coriander-Spiced Grilled Eggplant

Coriander-Spiced Grilled Eggplant

Smoky grilled eggplant rubbed with toasted coriander and cumin for a warm, earthy edge.

Total 45 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Thick eggplant rounds are brushed with a coriander-cumin spiced oil and grilled until the flesh turns tender and lightly charred. A finishing squeeze of lemon and scatter of fresh herbs brighten the earthy spices, making this a versatile side for grilled meats, flatbreads, or a grain bowl.

Ingredients

  • 2 medium eggplants, sliced into 3/4-inch rounds
  • 1/3 cup olive oil
  • 2 teaspoons coriander seeds, toasted and crushed
  • 1 teaspoon cumin seeds, toasted and crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons plain yogurt, for serving

Method

  1. Sprinkle the eggplant rounds lightly with salt on both sides and let sit on paper towels for 15 minutes to draw out excess moisture.

  2. Pat the eggplant rounds dry with paper towels.

  3. In a small bowl, whisk together the olive oil, crushed coriander seeds, crushed cumin seeds, salt, pepper, smoked paprika, and minced garlic.

  4. Brush both sides of each eggplant round generously with the spiced oil mixture.

  5. Preheat a grill or grill pan to medium-high heat, about 450°F.

  6. Grill the eggplant rounds for 5 to 6 minutes per side, until deeply charred and tender when pierced with a fork.

  7. Transfer the grilled eggplant to a platter, squeeze fresh lemon juice over the top, and scatter with chopped cilantro.

  8. Serve warm with a dollop of yogurt alongside.

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    Coriander-Spiced Grilled Eggplant

    Thick eggplant rounds are brushed with a coriander-cumin spiced oil and grilled until the flesh turns tender and lightly charred. A finishing squeeze of lemon and scatter of fresh herbs brighten the earthy spices, making this a versatile side for grilled meats, flatbreads, or a grain bowl.

    45 min 4 servings 165 cal

    Ingredients

    • 2 medium eggplants, sliced into 3/4-inch rounds
    • 1/3 cup olive oil
    • 2 teaspoons coriander seeds, toasted and crushed
    • 1 teaspoon cumin seeds, toasted and crushed
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon smoked paprika
    • 2 cloves garlic, minced
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh cilantro leaves, chopped
    • 2 tablespoons plain yogurt, for serving

    Method

    1. 1

      Sprinkle the eggplant rounds lightly with salt on both sides and let sit on paper towels for 15 minutes to draw out excess moisture.

    2. 2

      Pat the eggplant rounds dry with paper towels.

    3. 3

      In a small bowl, whisk together the olive oil, crushed coriander seeds, crushed cumin seeds, salt, pepper, smoked paprika, and minced garlic.

    4. 4

      Brush both sides of each eggplant round generously with the spiced oil mixture.

    5. 5

      Preheat a grill or grill pan to medium-high heat, about 450°F.

    6. 6

      Grill the eggplant rounds for 5 to 6 minutes per side, until deeply charred and tender when pierced with a fork.

    7. 7

      Transfer the grilled eggplant to a platter, squeeze fresh lemon juice over the top, and scatter with chopped cilantro.

    8. 8

      Serve warm with a dollop of yogurt alongside.