Spicy Grilled Eggplant Recipe with Red Pepper, Parsley, and Mint
- 1 medium globe eggplant or 2-3 long Asian eggplants
- 1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
- 1-2 T olive oil, to brush eggplant for grilling
- 1 T chopped parsley
- 1 T chopped mint
- 2 T olive oil
- 2 tsp. red wine vinegar
- 2 tsp. fresh lemon juice
- 1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
- 1 tsp. Aleppo Pepper
- 1 tsp. Spike Seasoning (optional, but highly recommended)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Aleppo pepper (1 tsp.)
- Garlic puree (1 tsp.)
- Globe eggplant or 2-3 long asian eggplants, medium (1)
- Mint (1 T)
- Parsley (1 T)
- Condiments
- Red wine vinegar (2 tsp.)
- Cooking & Baking
- Olive oil (3 T)
- Salt (1 tsp.)
- Spike seasoning (1 tsp.)
- Drinks
- Lemon juice, fresh (2 tsp.)
Preparation
Read recipe preparation on kalynskitchen.com
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Published August 13, 2007 (5 years ago).
15 people saved this recipe.
