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Grilled Eggplant with Hot Pepper Dressing Recipe

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Source: Culture Kitchen / CLEO TV

Chef Bren’s grilled eggplants come with a punch of heat and pair perfectly with her churrasco with chimichurri.

Ingredients

  • 3 medium Graffiti eggplant, sliced 3⁄4 -1⁄2 inch thick
  • Smoked salt
  • Black pepper
  • 1⁄4 cup olive oil plus more for drizzling
  • 2 scotch bonnet pepper or habanero, sliced thin
  • 2 large garlic cloves, roughly chopped
  • 1⁄4 cup avocado oil
  • Juice of 1⁄2 a lemon
  • Kosher salt for seasoning
  • Manchego cheese for grating

Instructions

Heat your grill or grill pan to medium high heat and drizzle with olive oil. Add the eggplant slices and drizzle with more oil, smoked salt, and pepper. Grill on each side until beautiful grill marks form and the eggplant are tender but not mushy. In a bowl mix together the scotch bonnet, garlic, 1⁄4 cup olive oil, 1⁄4 cup avocado oil, lemon juice, salt, and pepper. Drizzle dressing over the grilled eggplant and grate manchego cheese over the top. ¡Buen Provecho!

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