I stumbled upon this grilled eggplant recipe during a summer BBQ when my neighbor, an unapologetic garlic enthusiast, brought a dish that quite literally stole the show. The smoky aroma mingling with the robust scent of garlic and parmesan—honestly, it was like a culinary fireworks display. If you’re anything like me and believe that eggplant is an underrated hero, this one’s a game-changer (oops, did I just say that?).
Steps
- Slice the eggplants into 1/4 inch thick pieces and sprinkle each side with salt. Allow them to sit for roughly 15 minutes to help remove moisture and bitterness. Afterward, gently pat the slices dry with a paper towel to eliminate any excess salt and liquid.
- Preheat your grill to medium heat. In a wide dish, mix together the olive oil, crushed garlic, chopped parsley, oregano, salt, and pepper. Dip each eggplant slice into the mixture, ensuring both sides are well-coated with the oil and herbs.
- Grill the eggplant slices for about 6 minutes on each side until they appear golden and have grill marks. If they start to dry out or adhere to the grill, apply a bit more oil. Once they are tender, remove them from the grill.
- Return the grilled eggplant to the dish with the oil and herb mixture, flipping each slice to coat both sides again. Transfer the coated eggplant to a serving plate and drizzle any leftover herbs and garlic on top. Serve them warm or at room temperature, and store any leftovers in the fridge 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
- How should eggplant be prepared before grilling to avoid bitterness?
- For larger eggplants, it’s recommended to salt the slices to draw out any bitterness. This step can be skipped for smaller eggplants. Allow the salted slices to rest for about 15 minutes before wiping off the moisture with a paper towel.
- What is the purpose of using a garlic and herb oil mixture on the eggplant?
- The garlic and herb oil mixture is used to coat the eggplant slices before grilling. This helps prevent them from drying out and imparts a rich flavor to the eggplant.
- Can grilled eggplant be stored for later use?
- Yes, grilled eggplant can be stored in the fridge for up to four days without becoming mushy. They are versatile leftovers that can be enjoyed in multiple ways.
- 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, chopped into salads, or used as a base for bruschetta. They can also serve as “buns” for burgers, especially delicious with Greek lamb burgers.
- Is grilling eggplant suitable for various dietary preferences?
- Absolutely! Grilled eggplant fits into many dietary categories including Vegan, Whole30, Keto, Paleo, and Specific Carbohydrate Diet (SCD) Legal.
Tips
- Salt the Eggplant: For larger eggplants, generously salt the slices and let them sit for about 15 minutes. This helps to draw out excess moisture and reduce bitterness. Afterward, use a paper towel to wipe away the salt and moisture before grilling.
- Use a Flavorful Oil Mixture: Before grilling, dip the eggplant slices in a mixture of olive oil, garlic, and herbs. This not only prevents them from drying out but also infuses the slices with a rich flavor.
- Adjust Grill Time: Grill the eggplant slices for approximately 6 minutes on each side, ensuring they are golden with grill marks. If they start to dry out or stick to the grill, apply more oil to prevent sticking and maintain moisture.
- Recoat After Grilling: Once the eggplant is grilled, toss the slices back into the oil and herb mixture. This step enhances the flavor and ensures that the eggplant is well-coated before serving.
Equipment
- Grill or Barbecue – If you don’t already own one, a grill is essential for this recipe.
- Grill Brush – Useful for brushing oil onto the eggplant slices to prevent them from sticking.
- Large Dish or Baking Dish – For mixing and coating the eggplant slices in the oil and herb mixture.
