Grilled Eggplant

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 1 minute

Don’t be sad summer’s over””celebrate the good times you’ve had by firing up the grill for a “final run of the season” this Labor Day. Make the menu veggie-friendly with hearty grilled eggplant, dipped in olive oil and sprinkled with spicy chili powder and exotic cumin. Thick-cut rounds are perfect piled on a bun as a burger alternative, or serve them along with your favorite barbecue sides for a healthier holiday meal.

Eggplant grilled and seasoned
Chili powder and cumin give these thick-cut eggplant rounds spicy southwest flavor.

Grilled Eggplant

Serves 4


2 large eggplants, sliced into ½-inch rounds
3/4 cup olive oil
1 1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/4 tsp. chili powder
1/4 tsp. cumin
Juice of 1 fresh lemon


1. Heat grill to medium heat.

2. Dip eggplant into oil, then season with sea salt, pepper, chili powder and cumin.

3. Grill eggplant in a single layer for 4 minutes per side.

4. Remove and drizzle with lemon juice.