Grilled Spicy Eggplant

(5 votes)

1 large eggplant (leave peeling on)
olive oil
juice of a large lime
cajun blackening seasoning (any commercial brand or make a mixture of paprika, red pepper, white pepper, black pepper, onion powder, garlic powder, oregano and thyme and a bit of salt)

Cut eggplant into 1/2 inch slices. Drizzle with olive oil on both sides. Pour on lime juice and sprinkle on Cajun seasoning liberally. Grill over hot coals until browned. Serve warm or cold as an antipasta. Very good in any pasta dish.


Wonderful! I loved the deep, spicey flavour. To bring it out even more, I fried up lots of garlic in olive oil, then drizzled it over the eggplant when it was done. A sprinkle of fresh parsely, and I was in heaven!
mary, Toronto

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