grilled eggplant
This grilled eggplant recipe is a simple and flavorful way to enjoy this versatile vegetable. Perfect as a side dish or a topping for salads and sandwiches, the smoky flavor from grilling complements the eggplant's natural taste.
Equipment
- 1 grill
- 1 grill pan
- 1 mixing bowl
- 1 brush for oil
- 1 cutting board
Ingredients
- 2 medium eggplants About 1.5 lbs total.
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar Optional.
Instructions
- Preheat the grill to medium-high heat.
- Wash the eggplants and cut them into 1/2-inch thick slices.
- In a mixing bowl, combine the olive oil, minced garlic, salt, black pepper, and dried oregano. Mix well.
- Brush both sides of the eggplant slices with the oil mixture until well coated.
- Place the eggplant slices on the preheated grill. Cook for about 4-5 minutes on each side or until they become tender and have nice grill marks.
- If desired, drizzle the grilled eggplant with balsamic vinegar just before serving for extra flavor.
- Remove from the grill and serve warm or at room temperature.
Notes
For a richer flavor, you can marinate the eggplant slices for 30 minutes in the oil mixture before grilling.
Grilled eggplant can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs well with hummus, tzatziki, or a sprinkle of feta cheese on top.