Today, we’re firing up the grill for something a bit different — a Grilled Eggplant recipe that’s bound to impress. This dish is not only simple to make but brings a whole new level of flavor to your table.
This is a great alternative to add to your BBQ for those who don’t like meat. It has so much flavor from the grill that it turns out almost like a steak. Perfect as a side dish or for your vegetarian friends.
Here’s why you’ll love adding this to your grilling repertoire:
- Healthful Choice: Eggplant is a fantastic source of fiber and antioxidants, making this recipe a great addition to your healthy eating goals.
- Versatile Flavors: The smoky char from the grill enhances the eggplant’s natural flavors, making it a perfect side or main dish that pairs well with a variety of seasonings and toppings.
- Quick and Easy: Minimal prep and a fast cooking time mean you can enjoy this dish without spending hours in the kitchen — more time to enjoy the great outdoors!
Ingredients You Need
- Eggplant – I look for ones that are large so it makes large rounds. Choose what size you want the slices to be.
- Olive oil – Use one with a nice flavor and spiciness.
- Garlic – You can use fresh minced garlic or garlic powder, if it’s easier.
- Seasonings – Dried oregano, salt, pepper
- Parsley – Fresh chopped parsley, cilantro, or basil gives a nice freshness.
Helpful Tips
- Make sure you slice the rounds thick enough that they will have some meatiness to them once cooked, as they do cook down quite a bit.
- I wouldn’t skip the sweating of the eggplant, as it does remove some of the bitterness and makes it less watery.
Grilled Eggplant
Equipment
Ingredients
- 1 large eggplant
- 1/2 teaspoon (3 g) salt
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic minced
- 1 teaspoon (2 g) dried oregano
- 1/4 teaspoon (0.5 g) black pepper
Instructions
- Preheat the grill to medium-high heat.
- Slice the eggplant into 1/2-inch thick rounds.
- Generously salt the slices on both sides and set them on a couple of paper towels for about 15-30 minutes to sweat. This will help remove some of their moisture. When done, rub the salt off.
- In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and black pepper.
- Brush both sides of the eggplant slices with the olive oil mixture.
- Place the eggplant slices on the preheated grill and cook for 4-5 minutes on each side, or until tender and lightly charred.
- Transfer the grilled eggplant to a serving platter.
Notes
- Make sure you slice the rounds thick enough that they will have some meatiness to them once cooked, as they do cook down quite a bit.
- I wouldn’t skip the sweating of the eggplant, as it does remove some of the bitterness and makes it less watery.
Nutrition
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.