August 06, 2021 1 min read

Here, we take our original smoky spice blend and turn it into a flavorful marinade for baked eggplant. This can be done with just about any mixture of ground spices–– add some olive oil, a pinch of salt, and any other flavors you like, such as honey and garlic, and you can turn your dry spice blends into quick marinades!


1 medium eggplant, cut into ¼-inch thick slices

1.5 Tbsp smoky spice blend (recipe here:

¼ cup olive oil

¼ tsp salt

1 tsp honey

1 clove of garlic, minced


    • Preheat oven to 400°F
    • Line a baking sheet with tin foil.
    • Sprinkle eggplant slices with a pinch of salt and set aside.
    • Combine the spice blend, oil, salt, honey, and garlic and mix well.
    • Blot the eggplant slices dry with a paper towel and place in a single layer on the baking sheet.
    • Drizzle the marinade on top of the eggplant.
    • Bake for 10 minutes, or until tender.

    Yield: About 2.5 servings

    Storage  Up to 3 days in a sealed container in the refrigerator