It’s wonderful when served warm right off the grill. It’s also excellent when served as cold leftovers, antipasti-style.
Eggplant is a delicacy. It has a unique taste and texture. It’s almost “meaty.” This eggplant casserole, for example, is so substantial and filling that I often serve it as a meatless main course.
But when preparing this vegetable as a side dish, I often make this grilled eggplant recipe. It’s fast, easy, and delicious.
Ingredients
Instructions
Recipe Card
Fresh eggplant: You don’t need to peel it, but you can. Try to find a firm eggplant with smooth, blemish-free skin. Olive oil: If you prefer an oil with a higher smoke point, use avocado oil. Balsamic vinegar: Adds a wonderful flavor and helps boost caramelization. To season: Kosher salt, black pepper, and garlic powder. I prefer garlic powder to fresh minced garlic. It better coats the eggplant.
Dried herbs such as oregano and thyme are also good but can quickly burn on the hot grill, so I prefer not to use them in this recipe. The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps: Your first step is slicing the eggplant into rounds. Try to keep them about the same thickness. Grill the eggplant slices until tender, about 5 minutes per side. After you brush the slices with the marinade, you will have leftover marinade. Keep it, and brush it on the cooked slices. While ideally, you want it just right, it’s better to err on the side of slightly overcooking it. Undercooked eggplant is bitter, while overcooked one is delicious, even if its texture is not ideal.
Grilled shrimp Grilled halibut Grilled salmon Grilled hamburgers Grilled chicken skewers Grilled chicken breast Grilled chicken tenders Grilled skirt steak
Sometimes, I serve it with grilled halloumi for a delicious and filling meatless dinner. But if you prefer to reheat the leftovers, do so gently in the microwave at 50% power.
