Grilled Eggplant
This grilled or roasted eggplant not only makes a fabulous side dish, it can be incorporated into a wide variety of dishes like pasta, sandwiches, pizzas, salads, dips, and more!
Ingredients
- 1 large eggplant or 2 medium eggplants (choose one that is longer than it is wide for smaller diameter slices)
- sea salt or kosher salt
- 1/3 cup extra virgin olive oil , plus more as needed
- 3 cloves garlic
- 1 tablespoon chopped fresh herb of choice (thyme, oregano, basil, rosemary, etc)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Garnish with some chopped parsley if desired. A drizzle of balsamic vinegar or balsamic vinegar reduction is a nice flavor touch.
- Slice the eggplant into 1/4 inch to 1/2 inch thick rounds, depending on your preference. You can also slice it into lengthwise strips if you prefer. Lay them in a single layer on a wire rack on top of a baking sheet and sprinkle both sides with some salt. Let the sit for at least 20 minutes to draw out the moisture. Pat both sides with a paper towel.In a small bowl, add the olive oil, garlic, herbs and pepper.Let this sit while the eggplants are resting to enable the garlic and herbs to mingle with the oil.Use a spoon to put a little of the olive oil mixture on each side of the eggplants, using the back of the spoon to spread it across the surface. The eggplants are now ready to cook.
- Cooking Options:How to Grill the EggplantIf you're grilling the eggplant, preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Place the eggplant slices directly on the grill grates and grill for about 3-4 minutes on each side or until they are tender and have nice grill marks. Cooking time may vary depending on the thickness of your slices and the heat of your grill.How to Roast Eggplant in the OvenIf you're using the oven, preheat the oven to 400 degrees F (204 degrees C). Lay the eggplant on a lined baking sheet, spoon over the garlic-herb olive oil, and roast for 30-35 minutes or until the eggplant begins to brown.How to Pan Fry EggplantHeat some oil in a skillet over medium heat. Add the eggplant in batches and fry for 3-6 minutes on each side or until softened and browned. Place the finished eggplant in a warmed oven while you finish cooking the remaining eggplant. Add more oil to the skillet as needed. You can use a ribbed cast iron skillet to get those nice grill marks.
- Serve the eggplant with some chopped parsley for garnish if desired. For an additional flavor boost you can give the eggplant a light drizzle of balsamic vinegar or balsamic vinegar reduction. To bump things up even further you can sprinkle some crumbled feta cheese over them.
Notes
Grilled/roasted eggplant makes a fabulous ingredient for incorporating into a variety of dishes. See blog post "How to Serve Grilled Eggplant" for suggestions.
Nutrition
Calories: 165kcalCarbohydrates: 1gProtein: 0.2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 1mgPotassium: 22mgFiber: 0.3gSugar: 0.02gVitamin A: 73IUVitamin C: 3mgCalcium: 11mgIron: 0.4mg
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