Herb and Garlic Grilled Eggplant
Herb and Garlic Grilled Eggplant are a great side dish. This dish is not only packed with flavor but also with nutrients that will leave you feeling satisfied and energized.
These herbs are from my garden, I’m trying to use up everything I have left, and some of them I dried. You can dry your herbs by hanging them or placing them in the oven with just the light on. Depending on the humidity, it might take a week or 2 weeks to dry.
Whether you are a seasoned cook or a binner in the kitchen, this recipe is easy to follow and sure to please your family and friends. So fire up the grill and get ready to enjoy a dish that is both tasty and healthy.
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Ingredients you need for this recipe
FOR THE EGGPLANT
Eggplant: is a verstile vegetable that can be used in variety of dishes. Sometimes eggplant can have a bitter taste. Cut them into desired size and sprinkle salt on both sides. Let it sit for about 30 minutes, then rinse off the salt and pat dry. This process helps to draw out the excess moisture and bitter compounds.
FRESH HERBS
Chopped fresh parsley: has a bright, slightyly bitter taste that can add depth and complexity to dishes. Fresh parsley can add a pop of color to dishes, making them look more appetizing. It pairs well with other fresh herbs like basil, thyme, and oregano, and can be used in everything from soup and stews to salad dressings.
Chopped fresh oregano: add flavor and aroma to various dishes. It has a robust taste that can transform the flavor of food when used in the right quantities.
Chopped fresh thyme: is incredibly versatile. It has a slightly sweet and earthy taste, with a subtle minty and lemony undertone. It can be used to add depth and complexity to both savory and sweet dishes, making it a favorite among chefs and home cooks alike.
Minced garlic: When garlic is minced and added to the eggplant, it infuses the dish with a pungent, slightly sweet flavor that compliments the smoky charred of the grilled eggplant.
Sliced green onions: has sharp, slightly bitter taste. It can help to balance the rich, smoky flavor of the eggplant. This can prevent the dish from becoming too heavy or overpowering.
Diced red chili pepper: if you don’t like the heat, you can substitute the red chili for dice fresh tomatoes.
Olive oil: is an essential ingredient that helps to bring all of the flavors together. When preparing eggplant for grilling, it’s importatn to use high -quality oilive oil to ensure that that the eggplant doesn’t dry out or stick to the grill. Olive oil also adds flavor and richness to the eggplant, making it a delicious addition to any meal.
Freshly squeezed lemon juice: The acid in the lemon juice can help to balance out the bitterness of the eggplant, while also adding a bright, citrusy flavor.
Lemon zest: is a wonderful ingredient that can bring a burst of bright and fresh flavor to many dishes, including grilled eggplant. The oils in the zest help to enhance the natural flavors of the grilled eggplant, making it taste even more delicious.
Salt and pepper: are two common seasoning that can greatly enhance the flavor of grilled eggplant. It helps to draw out excess moisture and bitterness from the vegetable.
Time needed: 45 minutes
GRILLED EGGPLANT
- PREP THE EGGPLANT
Slice the eggplant to your desire. Sprinkle salt on both sides, and let it rest for 30 minutes. The salt draws out the moisture from the eggplant and help remove some of the bitterness. Use a paper towel to pat them dry.
- PREHEAT THE GRILL PAN
Add a little bit of oil to the pan and heat it up for 2 minutes.
- PREP THE HERBS
Meantime, in a bowl combine all fresh herbs, garlic, lemon juice, lemon zest, red chili pepper, green onions, salt, and pepper to taste.
- GRILL THE EGGPLANT
Add the eggplant to the bowl, drizzle with oilive oil, and toss to coat. Grill the eggplant for 2-3 minutes on each side, and baste with the remaining herb mixture. Serve warm alongise with your main dishes.
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Herb and Garlic Grilled Eggplant
Equipment
- Grilling pan
- Mixing bowl
- Tongs
- knife
- cutting board
Ingredients
- 1 large eggplant, sliced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh oregano
- 1/2 cup chopped fresh thyme
- 2 minced garlic cloves
- 2 stalks green onions, sliced
- 1/4 cup olive oil
- 1 tablespoon lemon juice, freshly squeezed
- salt and pepper to taste
Instructions
- Preheat the grill pan
- Slice the eggplant into rounds or crescent shapes (half-round)
- Place them on a sheet pan, and season with salt and pepper. Let them rest for at least 30 minutes or until they sweat. Rinse and pat dry with paper towels.
- Meantime, in a large bowl, combine the fresh herbs, garlic, onion, lemon juice, salt, and pepper, stir to combine.
- Use a paper towel to pat the slices of eggplant, and to remove any moisture. Add them to the herb mixture, drizzle with olive oil, and toss to coat well.
- Grill the eggplant for 3-5 minutes each side or until you see grill marks.
- Serve alongside your main dish.
Video
Notes
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