How to Make The BEST Grilled Eggplant
[ad_1] The goal of grilled eggplant is to have slices that are tender not mushy, with just the right bite. These tips for the best grilled eggplant deliver every time, and are made even better when topped with a tangy, garlicky chimichurri. Eggplant is one of those divisive vegetables that eaters either love or hate. […]

The goal of grilled eggplant is to have slices that are tender not mushy, with just the right bite. These tips for the best grilled eggplant deliver every time, and are made even better when topped with a tangy, garlicky chimichurri.

Grilled Eggplant with Chimichurri |

Eggplant is one of those divisive vegetables that eaters either love or hate. But then, I suppose you could say that about all vegetables, am I right? Growing up we never ate eggplant. Later, as I grew into my own cooking style (with stove top ramen, mac and cheese and chicken tenders as my expertise), it sounded foreign and strange. But today, with more adventuresome palates in ‘da house, it’s one of those vegetables I find myself craving in a big way.

Too often, eggplant gets a bad rap for being bitter, seed-riddled, mushy and either too tough or overcooked. It’s heralded as the vegetable that requires a time-consuming ritual of salting, draining and frying that sometimes tastes like, well, not that much.

On the flip side of the spatula, grilled eggplant is totally the opposite of that, where these purple globes become creamy, tender, sweet and smoky, and incredibly easy to prepare, no salting required!

Eggplant |

Types of Eggplant Best for Grilling

Large and sturdy, the globe eggplant is the most common variety of eggplant found in neighborhood grocery stores. However, larger eggplants have a reputation for too many seeds, tasting bitter, and having a tough outer skin. Luckily, much of that bitter bite and way of thinking has been bred out of today’s eggplant. And with grilling, all of those challenges pretty much disappear. The grill’s char adds smoky flavor and direct heat creates a supple bite to any eggplant, no matter what size.

With so many different types of eggplant, grilling’s possibilities are fruitful (literally, eggplant is a fruit), in all the best ways.

Try these types of eggplants for grilling:

  • Globe eggplant: thicker skin with plenty of meaty flesh most commonly used in eggplant parmesan
  • Japanese eggplant: oblong and skinny with a more delicate flavor
  • Indian eggplant: round and small in size, but sweet and tender in texture

If using globe eggplants, look for those that are oblong rather than bulbous or round which have more seeds and can sometimes taste bitter.

How to Make Grilled Eggplant |

Should You Salt the Eggplant Before Grilling?

Many fried or baked eggplant recipes suggest salting eggplant then draining for about an hour before cooking to encourage the vegetable’s natural moisture to evaporate so it doesn’t become soggy or taste bitter. With grilling, there’s no need for the extra step. In fact, that extra moisture is what keeps the eggplant from becoming dried out as it cooks.

How to Make Grilled Eggplant |

How to Make Grilled Eggplant

Leave the skin on. Like the casings you find on sausages, the eggplant’s thick skin holds the insides of the vegetable intact as it becomes tender and pulpy as it cooks. With time over the grill’s heat, the skins become soft and tender, making them slice with ease. Removing the skin before grilling makes the eggplant slices hard to flip, and more likely fall apart on the grill grates.

Cut the eggplant for grilling in thick, uniform slices. To avoid limp or mushy slices of eggplant that overcook on the edges or finish cooking at different times, cut the eggplant into uniform slices about 1/2 inch thick.

Oil the eggplant and season simply. To keep the eggplant from sticking to the grill grates as it cooks, lightly brush eat side of the sliced eggplant with oil and season with kosher salt and freshly ground black pepper. Always remember to oil the food you cook instead of the grates you’re grilling on.


How to Make Grilled Eggplant |

Grilled Eggplant—Coming In Hot

Prepare the grill for medium-high heat. Use a sturdy grill brush to get the grates clean, then heat the grill to medium high heat, 400-450°F.

Cook over direct heat with the lid closed. Close the lid to create a baking situation, where the eggplant steams as it cooks, softening and becoming jammy and sweet.

Cook the eggplant for 5-7 minutes. Cook the eggplant until well grill-marked and the skin begins to ripple, a sure sign of softening. Turning the eggplant once while grilling is all you need.

Yes, the eggplant gets more moist as it cools. Take one look at the inflated slices of eggplant on the grill and you’ll be wondering what you did wrong to get dried out pieces of eggplant flesh. Not to worry! Once you pull the eggplant from the heat, the slices settle and become softer and more moist as they sit. Just watch and see.

How to Make the Best Easy Chimichurri Sauce | #chimichurri #sauce #steak #recipe

Sauce It Up and Make This Eggplant a Meal

Use grilled eggplant to make a dip or chop to put in grain bowls. Or, drizzle with this homemade parsley, garlic, and cilantro mashed chimichurri sauce served as an easy grilled vegetable side, or make it the main part of the meal when served with lemon-flavored rice.

To serve, top the warm eggplant with the chimichurri sauce which also re-hydrate the grilled slices, absorbing all of that delicious, herbacious, garlic flavor.

Get this easy chimichurri sauce recipe here.

Grilled Eggplant with Chimichurri |

What to Serve with Grilled Eggplant

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

Grilled Eggplant with Chimichurri |

The BEST Grilled Eggplant with Chimichurri Sauce


For the Chimichurri Sauce

  • 1 cup fresh Italian flat-leaf parsley leaves only, stems removed
  • 1/4 cup fresh cilantro leaves only, stems removed
  • 1/4 cup fresh oregano leaves only, stems removed
  • 1/3 cup roughly chopped red onion or shallots
  • 3 cloves garlic peeled
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt

For the Grilled Eggplant

  • 2 globe eggplants , about 1 pound each
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper


For the Chimichurri Sauce

  1. To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.

For the Grilled Eggplant

  1. Heat the grill at medium-high heat (400-450°F) and brush the grill grates clean. Cut each eggplant crosswise into 1/2-inch thick slices. Lightly brush both sides of the eggplant slices with oil and season with kosher salt and freshly ground black pepper.

  2. Grill the eggplant with the lid closed for 5-7 minutes each side, turning once, or until the slices become tender and are well grill-marked.

  3. Remove from the grill and drizzle the warm eggplant with the chimichurri sauce to taste. Serve warm or at room temperature with more chimichurri sauce on the side. Leftover sauce can be refrigerated for up to 1 week.

Recipe Notes

Make the chimichurri sauce ahead of time and refrigerate for 1-3 days before serving. 

Feel free to omit the cilantro or oregano in the chimichurri sauce, and make up the amount by using the Italian parsley instead. 

Serve the grilled eggplant warm or buffet style at room temperature. 

Nutrition Facts

The BEST Grilled Eggplant with Chimichurri Sauce

Amount Per Serving (1 g)

Calories 195 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Sodium 1173mg51%

Potassium 353mg10%

Carbohydrates 10g3%

Fiber 5g21%

Sugar 5g6%

Protein 2g4%

Vitamin A 754IU15%

Vitamin C 16mg19%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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