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Recipe by Michal Frischman

Fire-Roasted Chili Eggplant

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Fire-Roasted Chili Eggplant
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame
50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Paleo - Low Carb - No Refined Sugar - Keto

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

Ingredients

Fire-Roasted Chili Eggplant

  • 1 medium eggplant, peeled

  • 1 tablespoon Gefen Olive Oil

  • 1 teaspoon salt

  • 1 teaspoon chili powder or smoked paprika

  • 1 teaspoon smoked garlic powder (or regular, if you can’t find smoked)

  • 1/4 teaspoon black pepper

  • prepared techinah, for serving

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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