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Fire-Roasted Chili Eggplant

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Fire-Roasted Chili Eggplant
Parve Parve
4 Servings Serving Icon
50 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Sesame
Diets info-icon
Contains
- Vegetarian - Pescatarian - Gluten Free - Vegan - Paleo - Low Carb - No Refined Sugar - Keto

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I always love a hearty vegetable that presents well, even at a barbecue. When we grill all summer long, this is a great one to include on Fridays for an easy and delicious Shabbat side dish.   Yields 1 eggplant

Directions

Prepare the Fire-Roasted Chili Eggplant

1. Preheat grill to medium heat (around 400 degrees Fahrenheit/200 degrees Celsius). Spray the grill very well so that the eggplant doesn’t stick.
2. Combine the oil and spices and brush all over the eggplant. Grill for 40 minutes, turning every 10 minutes. Serve with techinah.

Credits

Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger

Recipe tags


Aubergines Barbecue Barbeque BBQ Chili Eggplant Grill Michal Frischman Michal Frishman Roasted Summer Tahini Techina Vegetable side dish
Fire-Roasted Chili Eggplant

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