I am currently having a minor love affair with eggplant. I have always loved it but since I recently started having success cooking it I have been doing it rather a lot. This is the first time I have done it on the BBQ and it was just as easy as under the broiler. This time I was feeling lazy so I didn’t bother salting the eggplant to remove the bitterness first. This worked out just fine but eggplant is in season right now so use your judgment on that one. I not done challenging myself on this – I need to learn how to cook it in curries and stews, so stay tuned.
Also, in case you are wondering I couldn’t tell the difference in flavour between these two eggplants. They were from the same farm but I just had to buy one of each to see what they were like. The stripy one was much whiter inside but otherwise there was no difference. But seriously aren’t they beautiful? Eggplant is such an attractive vegetable.
(serves 4)
2 small or 1 large eggplant, sliced into 1/4″ rounds
4T olive oil
3 cloves garlic, minced
1T fresh oregano, minced
1T fresh parsley, minced
salt and pepper
2T Parmesan, grated (optional)
Combine oregano, parsley, garlic and salt and pepper. Arrange eggplant in a single layer on a grill pan or a large plate. Brush slices with olive oil on both sides and then rub them with the herb mixture. This can be done ahead by several hours just store them at room temperature.
Preheat a grill to medium. If you are using a grill pan put it directly on the grill. Otherwise oil the grill and then put eggplant slices directly on it. Grill for 5-7 minutes then flip and grill for another 5 minutes. Serve garnished with Parmesan hot or at room temperature.
{ 3 comments… read them below or add one }
Katerina,
I love this recipe, so simple and delicious. I love eggplants but when I fry them they soak too much oil and even draining on paper towels not helping much. I love idea of grilling them. I’m going to try you method soon.
Greetings, Margot
p.s. I do not really love carrots sooo much… I bought too many of them for muffins and I like to use everything from the fridge before shopping again… so I had to find some recipes to make use of carrots, and it came out quite good, especially pasta with carrots and pine nuts
I love eggplants. I used to just bake them with a little oil brushed on each slice. Sometimes I would pour on sweet chili sauce with ginger and garlic on top as the sauce, eaten with steamed bok choy and jasmine rice. YUM!!
Would love to try to grill them one day like yours. So simple, so easy yet so healthy.
I grow eggplant in the garden and this year am having an abudance. 4 plants have already given us almost 30 nice “eggs”. We love eggplant sliced long, bri=ush both sides with olive oil. Sprinkle with garlic/pepper/and some sort of steak seasoning. Put in a bag or container and keep overnight in the frig. Grill and get ready for wonderful taste and texture. I think you could almost pass this eggplant concoction off as steak!