Fire-Grilled Eggplant with Sweet Tomato Gravy

Jessica Merchant
  • Yield: 6 servings


Eggplant and Marinade:
3medium eggplants, unpeeled
1/4cup olive oil
1/3cup lime juice
1teaspoon red pepper flakes
2 jalapeno peppers, seeded, finely diced
Tomato Sauce:
2tablespoons olive oil, plus more for brushing eggplant
3/4cup diced onion
2medium green peppers, diced
2cloves garlic, minced
1tablespoon smoked paprika
1teaspoon garlic salt
10large ripe Arizona tomatoes, chopped
¼ to 1cups vegetable broth, if needed
1 (4-ounce) can diced green chiles
2tablespoons honey
1/2teaspoon coarse salt


  1. Slice eggplants lengthwise into 1/2-inch thick slices and discard outer slices. Each eggplant should yield about 4 to 5 slices.
  2. Combine olive oil, lime juice, red pepper flakes and jalapeño peppers ingredients in a small bowl. Pour marinade over eggplant slices and refrigerate 20 minutes.
  3. 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 chiles including juice and honey. Cook 2 to 3 minutes.
  4. Heat a grill.
  5. 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.

Recipe by Darlene Buerger, Peoria, Ariz.


Nutritional Info *per serving

  • Calories 240
  • Fat 10g
  • Cholesterol 0mg
  • Sodium 450mg
  • Carbohydrate 36g
  • Fiber 13g
  • Protein 5g