Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Eggplant Compote

Scott Phillips

Yield: Yields about 2 cups.

The smoky-sweet flavors of compote are a beautiful complement to Middle Eastern-Style Flank Steak, but it makes an equally delicious topping for grilled lamb chops or bruschetta.


  • 1 large or 2 medium shallots, thinly sliced
  • 1 Tbs. vinegar (red-wine, sherry, or balsamic)
  • 1 medium eggplant (about 1 lb.), peeled and sliced 1/2 inch thick crosswise
  • 1/4 cup extra-virgin olive oil
  • Pinch ground cumin
  • Pinch ground coriander
  • 1/4 tsp. kosher salt; more to taste
  • A few grinds black pepper
  • 1 Tbs. each chopped fresh parsley and mint

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 160
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 7
      Fiber (g): 3
      Protein (g): 1


  • Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 min. per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.


Rate or Review


  • EcoR1 | 09/15/2012

    Slicing the eggplant, salting, stacking and wrapping in plastic wrap to bleed out the 'bitter' is the first step. If you run out of oil, use more. This recipe has been a hit w/ the flank steak & we make it a few times a summer. Great for guests.

  • n4491b | 06/06/2011

    How do you sprinkle a pinch of spice over eggplant slices where the oil was immediately absorbed by only a few of the many slices. I was very disappointed in this recipe. Raw eggplant absorbs oil like a sponge. And the first slice that receives the oil generally is the last slice when the recipe calls for such a small amount. At the very best, the recipe should say to mix the coriander and cumin WITH the oil before pouring. Still, the recipe did not call for enough oil.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma‚Äôs popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks