hearty eggplant topped off with robust cumin, and fresh lemon juice in grilled smoky goodness
This deep plum colored vegetable is loaded with a vast helping of health benefits. Eggplants are a great source of vitamin C, vitamin K, vitamin B6, thiamin, niacin, magnesium, phosphorus, copper, folic acid, potassium, and dietary fiber. Fiber’s health benefits are vast including improving and maintaining digestive health and contributing to weight loss. Fiber provides a sensation of feeling full without adding lots of calories. Eggplants are also full of antioxidant powers and that protect your cells and body from damage and various diseases. Eggplant is a meaty vegetable that’s sure to satisfy, and especially delicious with earthy cumin, lemon juice, and fresh oregano with its slight bitter sweetness. It’s a spicy, smokey, simple dish you’ll want to make again.
Grilled Lemon-Cumin Baby Eggplant
Ingredients:
10 baby eggplants, halved
1/2 tbs olive oil (extra to drizzle)
salt to taste
cracked black pepper to taste
garlic chili or pepper sauce of your choice (1/2 tsp to 1 tsp per eggplant half)
1/4 tsp cumin
juice of 1/2 of a lemon
fresh oregano leaves for garnish
Directions:
- Heat a grill pan on medium-high. Combine eggplant with 1/2 tbs olive oil, salt, and cracked black pepper in a bowl and mix well.
- Drizzle olive oil on the grill pan and add eggplants cut side down. Cook for about 4-5 minutes on each side until eggplant is tender and deeply colored but not burnt.
- When finished add eggplant to serving plate. Sprinkle cumin evenly throughout the eggplants lightly coating each one.
- Add about 1/2 tsp to 1 tsp of garlic chili/pepper sauce to each eggplant, depending on how spicy you prefer it.
- Take your lemon and squeeze the juice until you’ve coated all the eggplants.
- Add a last light sprinkle of salt, and garnish with fresh oregano.
- Serve and enjoy!
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