Fire-Grilled Eggplant with Sweet Tomato Gravy

Jessica Merchant
  • Yield: 6 servings


Eggplant and Marinade:
3medium eggplants, unpeeled
1/4cup olive oil
1/3cup lime juice
1teaspoon red pepper flakes
2 jalapeno peppers, seeded, finely diced
Tomato Sauce:
2tablespoons olive oil, plus more for brushing eggplant
3/4cup diced onion
2medium green peppers, diced
2cloves garlic, minced
1tablespoon smoked paprika
1teaspoon garlic salt
10large ripe Arizona tomatoes, chopped
¼ to 1cup vegetable broth, if needed
1 (4-ounce) can diced green chiles
2tablespoons honey
1/2teaspoon coarse salt


  1. Slice eggplants lengthwise into 1/2-inch thick slices and discard outer slices. Each eggplant should yield about 4 to 5 slices.
  2. Combine olive oil, lime juice, red pepper flakes and jalapeño peppers ingredients in a small bowl. Pour marinade over eggplant slices and refrigerate 20 minutes.
  3. While 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 chiles including juice and honey. Cook 2 to 3 minutes.
  4. Heat a grill.
  5. 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.


Nutritional Info *per serving

  • Calories 240
  • Fat 10g
  • Cholesterol 0mg
  • Sodium 450mg
  • Carbohydrate 36g
  • Fiber 13g
  • Protein 5g