You know, there’s something about eggplants that just screams summer to me—maybe it’s the smoky aroma that clings to the air as they sizzle on the grill? Anyway, if you’ve ever felt like your usual barbecue lineup needs a little jazzing up, these easy grilled eggplant recipes are the ticket. They’re like a symphony of flavors, sometimes unexpected, always delightful, and perfect for those lazy evenings when you just want to kick back and enjoy a meal that’s both simple and, dare I say, a bit fancy.
Steps
- Slice the eggplants into 1/4-inch thick pieces and sprinkle each slice with salt. Allow them to sit for about 15 minutes to remove excess moisture and bitterness. Use a paper towel to wipe off the salt and any moisture from the slices.
- Preheat your grill to medium heat. In a large dish, mix together olive oil, crushed garlic, parsley, oregano, salt, and pepper. Dip each eggplant slice into the mixture, turning them to ensure they are well coated on both sides.
- Place the eggplant slices on the grill and cook them for about 6 minutes on each side, or until they are golden and have grill marks. If they start to dry out or stick, brush them with more oil.
- Once the eggplant slices are tender and cooked through, remove them from the grill and place them back into the dish with the oil and herbs. Flip each slice to coat both sides again, then transfer them to a serving platter.
- Before serving, drizzle any remaining oil, herbs, and garlic over the eggplant slices. They can be enjoyed hot or at room temperature and will keep in the refrigerator for up to four days.
Ingredients
- 2 eggplants
- 2 teaspoons salt
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, crushed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Nutritional Values
Calories: 1229 kcal | Carbohydrates: 65 g | Protein: 11 g | Fat: 110 g | Saturated Fat: 15 g | Sodium: 5262 mg | Potassium: 2320 mg | Fiber: 32 g | Sugar: 33 g
FAQ
- What is the key to preventing grilled eggplant from becoming slimy?
- The secret to avoiding slimy grilled eggplant is to salt the slices before grilling. This step draws out excess moisture and bitterness, especially for larger eggplants. Additionally, dipping the slices in an olive oil, herb, and garlic mixture helps maintain texture and flavor.
- Can grilled eggplant be prepared in advance?
- Yes, grilled eggplant can be prepared ahead of time. It can be stored in the refrigerator for up to four days without becoming mushy, making it a convenient option for meal prep or serving as leftovers.
- What are some serving suggestions for grilled eggplant?
- Grilled eggplant can be served warm as a side dish, cold as part of an antipasti platter, or chopped into a salad. They also work well as a bruschetta base or as “buns” for burgers.
- Do I need to peel the eggplant before grilling?
- There is no need to peel the eggplant before grilling. The skin helps hold the slices together during cooking and adds a nice texture to the dish.
- What makes this grilled eggplant recipe compatible with various diets?
- This recipe fits several dietary needs as it is low in carbohydrates and free from dairy, gluten, and grains. It is suitable for Keto, Paleo, Vegan, Whole30, and Specific Carbohydrate Diets.
Tips
- Salt the Eggplant: For larger eggplants, generously salt the slices and let them sit for about 15 minutes to draw out any bitterness. This step can be skipped for smaller eggplants.
- Oil and Herb Dip: Before grilling, dip each eggplant slice into a mixture of olive oil, garlic, and herbs. This not only prevents the slices from drying out but also infuses them with rich flavors.
- Prevent Sticking: If the eggplant slices start to dry out and stick to the grill, brush them with additional oil to keep them moist and ensure easy flipping.
- Double Dip for Extra Flavor: After grilling, toss the eggplant slices back into the oil and herb mixture to enhance their flavor before serving.
Equipment
- Grill or Barbecue: If you don’t already have an outdoor grill or barbecue, this is essential for grilling the eggplant slices.
- Grill Brush: Useful for brushing additional oil on the eggplant slices if they become dry and stick to the grill.
- Large Dish or Marinade Tray: For marinating the eggplant slices in the olive oil, herb, and garlic mixture.
- Tongs: Helpful for flipping the eggplant slices on the grill to ensure even cooking.
