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

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

Makes 8 Servings
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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.