Fire Grilled Eggplant with Sweet Tomato Gravy
By
Darlene Buerger
@zarlene
1
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 vote5
Ingredients
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EGGPLANT AND MARINADE
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3 mediumeggplants
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1/4 colive oil
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1/3 clime juice
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1 tspred pepper flakes
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2jalapeno peppers, seeded, diced
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TOMATO GRAVY
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2 Tbspolive oil, plus more for brushing on eggplant
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3/4 conion, diced
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2 mediumgreen peppers, diced
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2 clovegarlic, minced
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2 tspsmoked paprika
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1/2 tspgarlic salt
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8 largeripe tomatoes, chopped
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1/4 to 1 cvegetable broth, if needed
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4 ozcan diced green chilies
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2 Tbsphoney
How to Make Fire Grilled Eggplant with Sweet Tomato Gravy
- Slice eggplants lengthwise into 1/2-inch thick slices and discard outer slices. Each eggplant should yield about 4 to 5 slices.
- Combine olive oil, lime juice, red pepper flakes and jalapeño peppers in a small bowl. Pour marinade over eggplant slices and refrigerate 20 minutes.
- 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 chilies including juice and honey. Cook 2 to 3 minutes.
- Heat 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.