Don’t be sad summer’s over””celebrate the good times you’ve had by firing up the grill for a “final run of the season” this Labor Day. Make the menu veggie-friendly with hearty grilled eggplant, dipped in olive oil and sprinkled with spicy chili powder and exotic cumin. Thick-cut rounds are perfect piled on a bun as a burger alternative, or serve them along with your favorite barbecue sides for a healthier holiday meal.
Chili powder and cumin give these thick-cut eggplant rounds spicy southwest flavor.
2 large eggplants, sliced into ½-inch rounds
3/4 cup olive oil
1 1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/4 tsp. chili powder
1/4 tsp. cumin
Juice of 1 fresh lemon
1. Heat grill to medium heat.
2. Dip eggplant into oil, then season with sea salt, pepper, chili powder and cumin.
3. Grill eggplant in a single layer for 4 minutes per side.
4. Remove and drizzle with lemon juice.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food.
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