Grilled Eggplant with Garlic Jalapeno Sauce
Smoky grilled eggplant rounds meet a spicy, tangy garlic jalapeno sauce in this vibrant Mediterranean-inspired dish. It’s easy to prepare, packs a punch of flavor, and works well hot or at room temperature. Serve it as a side, over rice or couscous, or layered in sandwiches and wraps.
Total Time:
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: ~25–30 minutes
Yield:
Servings: 4
Serving Size: ~4 slices + sauce
Ingredients:
For the Grilled Eggplant:
2 medium eggplants (globe or Italian), sliced into ½-inch rounds
2 tablespoons olive oil
Salt and pepper, to taste
Optional: pinch of smoked paprika or cumin for extra flavor
For the Garlic Jalapeno Sauce:
2 jalapenos, seeds removed for mild or kept for spicy, roughly chopped
3 garlic cloves, peeled
¼ cup fresh cilantro or parsley
2 tablespoons lemon juice (or lime juice)
¼ cup olive oil
Salt to taste
Optional: 1 tablespoon Greek yogurt or tahini for a creamy version
Instructions:
1. Prep the Eggplant:
Slice eggplant into even ½-inch rounds.
Sprinkle both sides with salt and let rest for 10 minutes to draw out bitterness.
Pat dry with paper towels.
Brush both sides lightly with olive oil and season with salt, pepper, and optional spices.
2. Grill the Eggplant:
Preheat a grill or grill pan to medium-high.
Grill eggplant rounds for 4–5 minutes per side, or until grill-marked, soft, and slightly charred.
Transfer to a platter.
3. Make the Garlic Jalapeno Sauce:
In a blender or food processor, combine jalapenos, garlic, cilantro/parsley, lemon juice, olive oil, and a pinch of salt.
Blend until smooth. Taste and adjust salt or heat.
Optional: Add Greek yogurt or tahini and blend again for a creamy version.
4. Assemble and Serve:
Drizzle grilled eggplant with the garlic jalapeno sauce.
Garnish with extra herbs, lemon zest, or a drizzle of olive oil if desired.
Serve warm or room temperature.
Notes:
No grill: You can roast the eggplant in a 425°F (220°C) oven for 20–25 minutes, flipping halfway.
Eggplant alternatives: Try zucchini, portobello mushrooms, or cauliflower steaks.
Spice control: Use one jalapeno or remove seeds completely for a milder sauce.
Tips:
Prevent soggy eggplant: Salt and pat dry before grilling to keep slices firm and flavorful.
Use leftover sauce: Try it on roasted veggies, grilled meats, or as a sandwich spread.
Make it a meal: Serve with hummus, flatbread, and a grain salad.
Frequently Asked Questions (FAQ):
Q: Can I make the sauce ahead of time?
A: Yes! Store it in the fridge in a sealed jar for up to 5 days.
Q: Can I grill eggplant without oil?
A: You can, but a light brush of oil prevents sticking and helps with browning.
Q: How spicy is this sauce?
A: Medium if you keep the seeds, mild if you remove them. You can adjust heat with more or fewer jalapenos.
Q: What protein goes well with this?
A: Grilled chicken, chickpeas, or feta cheese all pair beautifully.
Nutrition Information
Calories: 210
Protein: 2g
Carbohydrates: 12g
Fat: 18g
Fiber: 5g
Sugar: 5g
Sodium: 240mg