Spanish · Lunch
Grilled Eggplant with Honey
Thick eggplant rounds are salted, grilled over high heat until charred and creamy inside, then drizzled with warmed honey, sherry vinegar and olive oil. Finished with smoked paprika, toasted pine nuts and mint, this Spanish-style tapa balances smoky char, sweetness and acidity.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
309Calories
3.5gProtein
18.4gFat
34.6gCarbs
20.5gSugar
8gFiber
676mgSodium
0mgChol
2.6gSat Fat
549mgPotassium
40mgCalcium
1.5mgIron
0mcgVitamin B12
5.9mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, salt both sides with 1/4 tsp salt and let sit in a colander 15 minutes until beads of moisture appear.
2
Rest
Pat eggplant rounds dry with paper towel and brush both sides with 1 tbsp olive oil.
3
Grill
Lay eggplant on a hot ridged grill pan over high heat and cook 4–5 minutes per side until deep char lines form and flesh turns creamy.
4
Plate
Arrange grilled eggplant on a plate. Warm honey, sherry vinegar and remaining 1/2 tbsp olive oil together over low heat 1 minute, then drizzle over eggplant. Scatter with smoked paprika, toasted pine nuts, mint and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 medium eggplant
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp sherry vinegar
- 3 tbsp3 tbsp olive oil, divided
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp pine nuts
- 2 tsp2 tsp fresh mint
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
