Grilled Aubergine Eggplant in Honey and Spices
Elevate your vegetarian cooking game with this irresistible recipe for **Grilled Aubergine (Eggplant) in Honey and Spices**. Perfectly charred aubergine slices are infused with a luscious glaze of honey, olive oil, and a warming blend of ground cumin, smoked paprika, cinnamon, and chili flakes. The natural sweetness of the honey beautifully balances the smoky and spicy notes, while a finishing drizzle of lemon juice and a sprinkle of fresh parsley add brightness and freshness. This easy-to-follow recipe, ready in just 35 minutes, is a stunning side dish or a flavorful plant-based centerpiece when paired with crusty bread or creamy yogurt. Whether you're hosting a summer barbecue or looking for a weeknight meal upgrade, this crowd-pleasing dish will leave a lasting impression on your taste buds and your guests. Keywords: grilled aubergine recipe, honey and spice glaze, vegetarian grilling, Mediterranean-inspired dishes.
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon chili flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 2 minced garlic cloves
Instructions
Slice the aubergines into 1/2-inch (1.5 cm) thick rounds and lay them out on a clean surface or baking tray.
Sprinkle the aubergine slices with sea salt on both sides and let them sit for 10 minutes to draw out excess moisture. Then pat them dry with paper towels.
In a small bowl, whisk together olive oil, honey, ground cumin, smoked paprika, ground cinnamon, chili flakes, minced garlic, and a pinch of black pepper to create the spice glaze.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Brush both sides of the aubergine slices generously with the spice glaze.
Grill the aubergine slices for 4–5 minutes on each side until they are tender and have nice grill marks.
Remove the aubergine from the grill and transfer to a serving plate.
Drizzle the grilled aubergine with lemon juice and garnish with freshly chopped parsley.
Serve warm as a side dish, or pair with crusty bread or a dollop of yogurt for a complete meal.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 70.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2547 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
