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Grilled eggplant

grilled eggplant

Grilled eggplant: flavor and practicality on your table. A healthy, quick side dish that enhances any meal with a Mediterranean touch.
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Total Time 26 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 unit eggplant medium, cut into 1 cm thick slices
  • 2 tablespoon olive oil extra virgin, for brushing
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoon fresh parsley chopped, for garnish
  • 1 clove garlic finely minced (optional)

Method
 

  1. Preheat your grill or grill pan over medium-high heat for about 5 minutes.
  2. Brush both sides of the eggplant slices with olive oil. Sprinkle with salt and black pepper to taste.
  3. Arrange the eggplant slices in a single layer on the grill. Grill for about 4-5 minutes on each side, until grill marks appear and the slices are tender and golden.
  4. If using, sprinkle minced garlic over the eggplant after turning once, for extra flavor.
  5. Remove the grilled eggplant to a serving platter. Drizzle with lemon juice and sprinkle with fresh parsley.
  6. Serve warm or at room temperature, as a side dish or appetizer.

Notes

Grilled eggplant is a staple in Mediterranean cuisine, celebrated for its simplicity and adaptability. Whether you're serving it as a quick side for a family dinner or as a sophisticated starter at a gathering, its smoky flavor and melt-in-the-mouth texture make it a hit on any occasion.

Practical Tips for Perfect Grilled Eggplant

  • Choose firm and shiny eggplants for better texture; older eggplants can be bitter or spongy.
  • Salt your eggplant slices for 10-15 minutes before grilling to draw out excess moisture and reduce any bitterness. Pat dry before brushing with olive oil.
  • Brush generously but don’t soak – too much oil can cause flare-ups, but too little can lead to dry, leathery slices.
  • To get those classic grill marks, avoid moving the slices too often and use a grill that’s thoroughly preheated.
  • If you love garlic, add minced garlic after grilling instead of before to avoid burning and bitterness.

Technique Insights

For even cooking, cut the eggplant into equally thick slices. If you prefer a creamier interior, you can slice your eggplant a bit thicker and lower the heat, grilling a touch longer. And if you don’t have access to an outdoor grill, a grill pan works beautifully indoors!

Serving Suggestions and Creative Twists

  • Layer grilled eggplant with fresh tomatoes, mozzarella, and basil for a lovely stack or salad.
  • Chop leftovers and toss with chickpeas, feta, and fresh herbs for a hearty lunch bowl.
  • Serve it as a base for roasted vegetables or alongside grilled meats, or simply drizzle with tahini and lemon.
  • For something different, add smoked paprika or cumin to your olive oil for a warm, earthy flavor profile.
With a little creativity, grilled eggplant can be the star of the meal or complement just about any menu. Enjoy experimenting with this versatile, healthy classic!