grilled eggplant
Grilled eggplant gains flavor here with a touch of herbs. Discover this easy, healthy recipe to elevate your main dishes!
Ingredients
Method
- Preheat a grill or grilling pan over medium-high heat.
- Brush both sides of the eggplant slices with olive oil. Season generously with salt and black pepper.
- Arrange the eggplant slices in a single layer on the hot grill. Cook for 4–5 minutes per side, or until golden and tender. Turn only once for best grill marks.
- Once grilled, transfer the eggplant to a serving dish. Sprinkle with fresh chopped parsley and basil, if desired. Serve hot or at room temperature.
- Tip: Drizzle with extra olive oil before serving for even more flavor!
Notes
Grilled eggplant is a true Mediterranean staple, celebrated for its versatility and delightful smoky notes. Whether you're crafting a casual weekday meal or elevating your barbecue, this recipe delivers health, flavor, and simplicity in every bite.
This dish works beautifully as a side or main course—try topping the slices with goat cheese and toasted pine nuts, or layering them into sandwiches and wraps. For a lighter option, pair with a crisp tomato and cucumber salad.
Practical Tips for Perfect Grilled Eggplant
- Cut evenly: To achieve even cooking, cut the eggplant into uniform 1cm slices. Thicker slices may remain firm in the center; thinner ones might burn quickly.
- Salt and rest: If you prefer to reduce bitterness and moisture, sprinkle the slices with salt and let them rest for 15–20 minutes, then pat dry before grilling. This will enhance both texture and flavor.
- Grill hot and fast: Preheating the grill is crucial—a hot surface gives the classic grill marks and prevents sticking. Only flip once for a beautiful char.
- Oil generously: Olive oil ensures the slices caramelize rather than dry out. Don’t skimp—it helps to avoid sticking, too.
Ingredient Swaps and Serving Suggestions
- Boost Mediterranean flavors with a sprinkle of za’atar, thyme, or smoked paprika just after grilling.
- For a vegan main, plate them over quinoa with chickpeas, olives, and lemon-tahini drizzle.
- Try substituting some eggplant for zucchini or bell peppers for a mixed grilled veggie platter.
