Got Eggplant? Make this IRRESISTIBLE Dish | Spanish Garlic Eggplant

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini has fewer calories and is often cheaper than eggplant.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola oil is more budget-friendly.

garlic

🥗Healthier: shallots

💰Cheaper: onions

Shallots provide a milder flavor and are often less expensive.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili can add heat with fewer preservatives.

Slice the eggplant into rounds between a quarter and half an inch thick.

Season both sides of the eggplant slices with sea salt and place them in a colander for 30 minutes to draw out moisture.

Rinse the eggplant slices and pat them dry with paper towels.

Season the dried eggplant slices with freshly cracked black pepper on one side only.

Heat a non-stick grilling pan over medium-high heat for about 4 minutes.

Drizzle 1 tablespoon of extra virgin olive oil into the pan and add the eggplant slices in a single layer, cooking for about 2.5 minutes per side until charred and fully cooked.

Transfer the cooked eggplant to a serving dish and keep warm in a preheated oven at the lowest setting if desired.

In the same pan, lower the heat to low and add 1 tablespoon of extra virgin olive oil.

Add the minced garlic and chopped parsley mixture to the pan and cook for 20-30 seconds until aromatic, without browning the garlic.

Pour the garlic and parsley mixture evenly over the cooked eggplant slices and sprinkle with sweet smoked Spanish paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary