Fire Grilled Eggplant with Sweet Tomato Gravy

Darlene Buerger


This is an easy to make summer grilling recipe and a great way to showcase the bounty of your garden. Great as a vegetarian main dish or summer side dish for a crowd.

I do not peel the eggplant before I cook it on the grill but the outer peeling should be removed before it is served.

★★★★★ 1 vote
30 Min
20 Min



3 medium
1/4 c
olive oil
1/3 c
lime juice
1 tsp
red pepper flakes
jalapeno peppers, seeded, diced


2 Tbsp
olive oil, plus more for brushing on eggplant
3/4 c
onion, diced
2 medium
green peppers, diced
2 clove
garlic, minced
2 tsp
smoked paprika
1/2 tsp
garlic salt
8 large
ripe tomatoes, chopped
1/4 to 1 c
vegetable broth, if needed
4 oz
can diced green chilies
2 Tbsp


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

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian