Bobby Flay's grilled eggplant with lemon-honey drizzle

Barbecues are often associated with red meat and mac salad heavy on the mayo.

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So we asked legendary New York chef and BBQ aficionado Bobby Flay to supply his favorite healthy summer recipe. He delivered with this succulent eggplant dish.

Macros (per serving): 503 calories; 15g protein; 84g carbs; 14g fat

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Ingredients 

For the quinoa relish:

3⁄4 cup white quinoa

1 cucumber, diced, seeds removed

12 cherry tomatoes, quartered

2 green onions, halved and thinly sliced

1⁄2 cup chopped fresh parsley

1⁄4 cup chopped fresh mint

1 tsp lemon zest

Juice of 1 lemon

2 tbsp olive oil

For the grilled eggplant:

4 baby eggplants

1⁄4 cup canola oil

Salt and pepper

1⁄2 tsp ground cumin

1⁄4 cup clover honey

1 tsp lemon zest

Juice of 1 lemon

How to make it 

Cook quinoa following package directions. When done, fluff with fork then spread to cool.

To make relish, combine all ingredients in a large bowl and mix well. Cover and refrigerate.

Preheat grill to high. Trim the tops off eggplants. Cut each eggplant in half lengthwise and score the cut sides in a crosshatch pattern, going about a 1⁄2-inch deep. Brush both sides with oil. Season fleshy side of eggplant with a mixture of salt, pepper, and cumin. Place eggplant on grill, flesh-side down. Cook until golden brown and charred, 3 to 4 minutes. Flip and repeat.

Serve eggplant cutside-up with quinoa. Whisk together honey, zest, and lemon juice, and drizzle over top.

Lightened-up recipes

Cook Time: 

20

Prep Time: 

15

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