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Test Kitchen Approved

Grilled Eggplant with Savory Fruit Compote

Recipe By Savory Spice Test Kitchen


4 servings

Recipe By Savory Spice Test Kitchen

A vegan-friendly, summery spread perfect for a light weeknight dinner.

Recipe Notes

For a non-vegetarian meal, try our Grilled Pork Chops with Savory Fruit Compote recipe.


For compote:

2 tsp. olive oil

1 shallot, sliced into thin rounds

2 cups peeled, sliced peaches (fresh or frozen)

1 cup pitted cherries (fresh or frozen)

2 Tbsp. balsamic vinegar

2 sprigs fresh thyme, plus more for garnish

For eggplant:

4 to 8 (1-inch) thick slices eggplant, brined

4 cups arugula or mixed greens

Juice of 1 lemon

1 to 2 Tbsp. olive oil

Savory Spice ingredients in this recipe

  • Ancho Chile Powder

    Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are the most commonly used chile in their native Mexico, long u...

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  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

    View full details
  • Georgia Peach Spice

    Peaches are synonymous with the state of Georgia. In fact, in 1571 Franciscan monks introduced them to the islands off the Georgia coast. The idea ...

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Step 1: Make compote

Heat oil over medium heat in a small saucepan. Add shallots and cook until soft, about 5 min. Add remaining ingredients and simmer over low heat until fruit has softened and sauce thickens slightly, about 15 min. Remove thyme stems and set aside to cool. (Cover and refrigerate if not using right away; will keep for up to a week.)

Step 2: Grill eggplant

Preheat a well-oiled grill to medium-high. Pat brined eggplant slices dry and rub each generously with Georgia Peach Spice. Grill eggplant slices for about 5 min. per side until tender. Remove from grill and sprinkle each slice lightly with Salt & Pepper Tableside Seasoning.

Step 3: Assemble

Toss greens with lemon juice, olive oil, and Salt & Pepper Tableside Seasoning to taste. Divide dressed greens among 4 plates. Top greens with one or two grilled eggplant slices and a generous helping of compote. Garnish with fresh thyme leaves.