Grilled Baby Eggplants With Tomato-Corn Relish

Be the first to rate & review!

These smoky eggplants are a fast and colorful summer side dish.

By
Elizabeth Mervosh
Elizabeth Mervosh
Elizabeth Mervosh

Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago.

Southern Living's editorial guidelines
Published on July 20, 2023
Southern Living Grilled Baby Eggplants With Tomato-Corn Relish on a platter to serve
Photo:

Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Active Time:
30 mins
Total Time:
30 mins
Servings:
4

Baby eggplants are worth seeking out for this smoky and spicy side dish. In addition to the smoke from grilling, these eggplants get an extra dose of flavor from the savory chili-garlic oil rubbed on them before hitting the hot grates.

The charred bits of eggplant are balanced by a bright and acidic tomato-corn relish, which could also double as a delicious topping on a fatty piece of salmon or steak. The sauce left in the bottom of the bowl after letting the relish sit is perfect for drizzling and seeping into the scored eggplant flesh before serving.

Speaking of scoring, don’t skip it! Those slits allow the eggplants to cook more quickly and evenly. And if you can’t find small, round eggplants (such as Indian eggplants) at your usual grocery store, try sourcing them from your local Asian market. They make a big difference in the final result of this recipe as they are both sweeter and more tender than your standard globe eggplants.

Ingredients

  • 1 cup fresh corn kernels (from 2 [6-oz. each] ears)

  • 1 cup chopped tomato (from 1 small [8 oz.] tomato)

  • 1/4 cup finely chopped shallot (from 1 large [1 3/4 oz.] shallot)

  • 1 1/2 Tbsp. fresh lime juice (from 2 limes)

  • 1 Tbsp. seeded and finely chopped serrano chile (from 1 medium [1/2 oz.] chile)

  • 1 tsp. honey

  • 1/4 cup, plus 2 Tbsp. olive oil, divided

  • 1 1/2 tsp. kosher salt, divided

  • 1 1/4 tsp. ground cumin, divided

  • 8 large (1 1/2 lb. total) Indian eggplants, halved lengthwise

  • 2 large garlic cloves, grated (about 1 tsp.)

  • 2 tsp. chili powder

Directions

  1. Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together corn, tomato, shallot, lime juice, chile, honey, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the cumin in a small bowl. Set aside until ready to serve.

  2. Using tip of a paring knife, score cut sides of eggplant halves 1/2 inch deep in a crosshatch pattern. Stir together garlic, chili powder, and remaining 1/4 cup oil and 1 teaspoon cumin a small bowl. Rub mixture on cut sides of eggplants, rubbing mixture into scored eggplant flesh. Sprinkle evenly with remaining 1 teaspoon salt.

  3. Place eggplant halves, cut sides down, on oiled grates; grill, covered, until tender and charred in spots, 4 to 6 minutes per side.

  4. Transfer grilled eggplants to a large platter. Top each eggplant half with about 1 tablespoon corn mixture, along with any juices pooling at bottom of bowl. Serve alongside remaining corn mixture.

Related Articles

Southern Living Stir-Fried Sesame Eggplant With Basil in the pan to serve
Stir-Fried Sesame Eggplant With Basil
Southern Living Corn Salad with Sumac and Feta in a bowl ready to serve
Corn Salad With Sumac And Feta Is A Quick And Flavorful Side
Southern Living Cucumber Avocado Tomato Salad in a bowl to serve topped with feta
Cucumber-Tomato-Avocado Salad
Southern Living Zesty Corn-and-Squash Salad
Zesty Corn-And-Squash Salad
Creamed corn served in a dish with a wooden spoon
Creamed Corn
a skillet filled with succotash
Best-Ever Succotash
Classic Okra and Tomatoes in bowls overhead
Classic Okra And Tomatoes
Southern Living Corn Salad in a bowl to serve with glasses of water beside
Corn Salad
Southern Living Heirloom Tomato Salad on a platter to serve
Heirloom Tomato Salad
Southern Living Roasted Pepper-Tomato Salad With Crispy Black-Eyed Peas
Roasted Pepper-Tomato Salad With Crispy Black-Eyed Peas
Southern Living Sauteed Squash and Zucchini in a serving bowl
Sautéed Squash And Zucchini
Southern Living Honey Butter Skillet Corn in the pan ready to serve
Honey-Butter Skillet Corn
Southern Living Quick Pickle Cucumber and Onions in a jar
Quick-Pickle Cucumbers And Onions
Southern Living Milk Green Beans in a dish to serve
Milk-Simmered Green Beans
Southern Living Southern Style Green Beans in a serving dish
Southern-Style Green Beans That Would Make Mama Proud
Southern Living Stewed Squash in a bowl to serve
Stewed Squash