Fire-Grilled Eggplant with Sweet Tomato Gravy

Fire-Grilled Eggplant with Sweet Tomato Gravy

Grilled eggplant gets a summery topping of spicy tomato sauce.

Serves: 6 Save

Ingredients (16)

Eggplant and Marinade

  • 3 Eggplants
  • ¼ cup Olive Oil
  • ⅓ cup Fresh Lime Juice
  • or ⅓ cup Bottled Lime Juice
  • 1 tsp Red Pepper Flakes
  • 2 Jalapeño Peppers

Tomato Sauce

  • 2½ T Olive Oil
  • ¾ cup Diced Onion
  • 2 Green Bell Peppers
  • 2 Garlic Cloves
  • 1 T Smoked Paprika
  • 1 tsp Garlic Salt
  • 10 Tomatoes
  • 1 cup Vegetable Broth (optional)
  • 4 oz Canned Diced Green Chiles
  • 2 T Honey
  • ½ tsp Kosher Salt


  1. Slice eggplants lengthwise into 1/2-inch thick slices and discard outer slices. Each eggplant should yield about 4 to 5 slices.
  2. Combine olive oil, lime juice, red pepper flakes and jalapeño pepper ingredients in a small bowl. Pour marinade over eggplant slices and refrigerate 20 minutes.
  3. While eggplant marinates, prepare tomato gravy. Heat olive oil in a large skillet over medium heat. Add onion, peppers and garlic; sauté until almost tender. Add paprika and salt. Add diced tomatoes; cook until tomatoes start to break down. Add broth if necessary to keep sauce from sticking. Add green chiles including juice and honey. Cook 2 to 3 minutes.
  4. Heat a grill.
  5. Remove eggplant from marinade. Discard marinade. Place eggplant on hot grill until browned. Flip and grill other side. Move eggplant to outer side of grill and close lid. Cook 2 to 3 minutes longer. Remove from grill and place on large platter. Sprinkle with coarse salt. Spoon tomato gravy over eggplant and garnish with additional tomatoes, if desired.