Grilled Eggplant Recipe

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🌿 Grilled Eggplant – Full Recipe

🍆 Ingredients:

  • 2 medium eggplants (globe or Italian variety)

  • 1/4 cup olive oil

  • 1–2 cloves garlic, minced (optional)

  • Salt (about 1 tsp)

  • Black pepper (1/2 tsp)

  • 1 tsp dried oregano or thyme (optional)

  • 1 tbsp balsamic vinegar or lemon juice (optional, for after grilling)

  • Fresh parsley or basil for garnish (optional)

🔪 Instructions:

1. Prep the Eggplant

  • Wash and cut eggplants into ½-inch thick slices (rounds or lengthwise planks).

  • Optionally, salt both sides and let rest for 20–30 minutes to draw out moisture and bitterness. Pat dry afterward.

2. Make the Marinade

  • Mix olive oil, garlic, salt, pepper, and herbs in a small bowl.

3. Brush or Toss

  • Brush both sides of eggplant slices with the marinade OR toss in a bowl until well coated.

4. Preheat Grill

  • Heat grill to medium-high heat (400–450°F / 200–230°C).

  • Clean and oil grates to prevent sticking.

5. Grill

  • Grill eggplant slices for 3–4 minutes per side, or until grill marks appear and the flesh is tender.

  • Optional: Brush with more marinade while grilling.

6. Finish

  • Remove from grill and drizzle with balsamic vinegar or lemon juice.

  • Garnish with herbs and serve warm or room temp.

🍽 Serving Suggestions:

  • As a side dish with grilled meats or fish.

  • In sandwiches or wraps.

  • Chopped into pasta, salads, or grain bowls.

  • With tzatziki, hummus, or yogurt sauces.

❓ Q&A – Grilled Eggplant FAQ

Q1: Do I have to salt the eggplant before grilling?

A: It’s optional. Salting helps draw out moisture and any bitterness, but modern eggplants are usually less bitter. If you’re in a hurry, you can skip it.

Q2: Why is my eggplant soggy?

A: Possible causes:

  • Sliced too thin.

  • Over-marinated (oil can make it heavy).

  • Not grilled hot enough — use medium-high heat and avoid crowding the grill.

Q3: Can I grill eggplant without oil?

A: Yes, but it may stick and dry out. A light spray of oil helps prevent sticking and enhances flavor. For oil-free grilling, use a nonstick grill mat or cast iron griddle.

Q4: Can I make grilled eggplant ahead of time?

A: Yes! Grilled eggplant keeps well in the fridge for up to 3 days. Reheat in a pan or eat cold/room temp in salads or sandwiches.

Q5: Can I grill eggplant in the oven or on a grill pan?

A: Absolutely:

  • Oven broil: 5 inches from broiler, 3–4 mins/side.

  • Grill pan: Medium-high heat, same cook time as grill.

Q6: What flavors go well with grilled eggplant?

A: Great pairings:

  • Garlic, lemon, tahini, yogurt

  • Balsamic vinegar, feta, pine nuts

  • Tomato, basil, mozzarella

  • Spices: cumin, paprika, za’atar, chili flakes

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