Grilled Eggplant with Savory Fruit Compote
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Test Kitchen Approved Recipe

4 servings


  • 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
  • 1 tsp. Ancho Chile Powder
  • 2 sprigs fresh thyme, plus more for garnish
  • Salt & pepper to taste
  • For eggplant:

  • 4 to 8 (1-inch) thick slices eggplant, brined*
  • 2 to 3 Tbsp. Georgia Peach Spice
  • Salt & pepper to taste
  • 4 cups arugula or mixed greens
  • Juice of 1 lemon
  • 1 to 2 Tbsp. olive oil

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*See our Quick-Brined Eggplant recipe for an easy method for brining eggplant slices before grilling them.

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

  • Gluten-Free: No substitutions necessary, this recipe is already gluten-free.
  • Vegan: No substitutions necessary, this recipe is already vegan.
  • Carnivore: See our recipe for Grilled Pork Chops with Savory Fruit Compote. It's the same method only using pork chops instead of eggplant.


For 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.)

For eggplant: [See our Quick-Brined Eggplant recipe to brine eggplant for 30 min. to 1 hour before continuing with this recipe.] 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. Toss greens with lemon juice, olive oil, and salt & pepper 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.

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