Having a barbecue is the perfect way to welcome the New Year. And, for those who love their veggies, this recipe from Strength and Sunshine is the perfect new dish to try this time around.
Combining delicious eggplant with an incredible spice mix and gorgeous bbq flavours, you’re left with a dish that vegetarians and meat-eaters will both love.
If you have any leftovers, they can last for up to a week in the fridge, so you’ll have plenty of time to reuse them as a side dish with some grilled salmon or a leftover burger.
Servings: 4 people
Cook time: 15 minutes
● 1 eggplant sliced into 1/4 inch thick rounds
● 1 cup bbq sauce
● 1 tsp smoked paprika
● 1/2 tsp onion powder
● 1/2 tsp garlic powder
● 1/2 tsp pepper
● 1/2 tsp salt
In a bowl, combine the paprika, onion powder, garlic powder, pepper and salt. Then, rub the spice mix onto the eggplant, so each slice is fully covered.
Heat the grill, then put the eggplant slices on and cook over medium heat for 5 minutes.
Flip the eggplant over, brush the top with bbq sauce, and let the bottom side cook for 5 minutes.
Flip the eggplant again then brush this side with bbq sauce. Let the sauce cook for a couple of minutes on each side.
Remove the eggplant from the grill and arrange it on a serving plate.
To store: To store: Once the eggplant is fully cool, put them in an airtight container and keep them in the fridge for up to 7 days.