Eggplant, man, it’s like the unsung hero of the vegetable world, just waiting to be transformed on the grill into something utterly divine. I remember the first time I threw slices on the barbecue during a summer BBQ—oh, the aroma mingling with the smoky air was pure bliss! This humble veggie, with its tender flesh and slightly charred skin, can truly turn any meal into a culinary masterpiece.
Steps
- Slice the eggplants into 1/4 inch thick pieces and sprinkle them liberally with salt. Allow them to sit for about 15 minutes to help extract moisture and reduce bitterness. Use a paper towel to wipe off the salt and any excess moisture from the slices.
- Preheat your grill to medium heat. In a large dish, mix together olive oil, crushed garlic, chopped parsley, oregano, salt, and pepper. Dip each eggplant slice into the oil mixture, ensuring both sides are well coated.
- Grill each eggplant slice for around 6 minutes on each side until they are golden and have grill marks. If the slices start to dry out or stick, apply more oil.
- Once the eggplant is tender and cooked through, remove from the grill and return them to the dish with the oil and herb mixture. Flip the slices to coat both sides, then transfer to a serving platter.
- Drizzle any remaining herbs and garlic over the eggplant before serving. They can be enjoyed warm or at room temperature and can be stored 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 can I prevent grilled eggplant from becoming slimy?
- To avoid slimy grilled eggplant, ensure you don’t use too much oil. Dip the slices in a garlic and herb oil mixture quickly and avoid over-soaking them.
- Do I need to salt all eggplants before grilling?
- Salting is necessary for larger, “meaty” eggplants to remove bitterness. Smaller eggplants may not require this step.
- How can I serve grilled eggplant?
- Grilled eggplant can be served warm as a side dish, cold in an antipasti platter, chopped into salads, as a base for bruschetta, or even as “buns” for burgers.
- How long can I store grilled eggplant in the fridge?
- Grilled eggplant can last up to four days in the refrigerator without becoming mushy, making it a versatile leftover.
- Are grilled eggplants suitable for specific diets?
- Yes, grilled eggplants are low-carb and suitable for various diets, including Keto, Whole30, Vegan, Paleo, and Specific Carbohydrate Diet.
Tips
- Salt the Eggplant Properly: For larger eggplants, generously salt the slices and let them sit for 15 minutes to draw out excess moisture and bitterness. This step can be skipped for smaller eggplants.
- Use a Garlic and Herb Oil Mixture: Before grilling, dip the eggplant slices in a mixture of olive oil, garlic, and herbs. This will help them absorb flavor and prevent drying out on the grill.
- Grill to Perfection: Cook the eggplant slices for about 6 minutes on each side until they are golden with grill marks. If they begin to stick, brush with additional oil to maintain their tenderness.
- Flavor Boost After Grilling: After removing from the grill, toss the eggplant slices back into the garlic and herb oil mixture to enhance their flavor before serving.
Equipment
- Barbecue Grill – If you don’t already own a grill, this is essential for grilling the eggplant.
- Grill Brush – Useful for brushing oil onto the eggplant slices while grilling to prevent them from sticking.
- Large Dish – For mixing and marinating the eggplant slices in the garlic and herb oil mixture.
