It’s wonderful when served warm right off the grill. It’s also excellent when served as cold leftovers, antipasti-style. I love eggplant! It’s probably one of those foods that people feel quite strongly about - either really like or deeply dislike - and I definitely fall on the side of love. It has this unique taste and texture. It’s almost “meaty.” 🍆 This eggplant casserole, for example, is so substantial and filling that it can easily serve as the main course, and it often does in our house. But when I want to prepare this tasty vegetable as a side dish, I often simply grill it. It’s fast, easy, and delicious.
Ingredients
You’ll only need six simple ingredients to make this grilled eggplant recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Fresh eggplant: You don’t need to peel it, but you can if you wish. Try to find a firm eggplant with smooth, blemish-free skin. Olive oil: If you prefer an oil with a higher smoke point, you can use avocadi oil instead. Balsamic vinegar: Adds a wonderful flavor and helps boost caramelization. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty. Garlic powder: I actually prefer garlic powder to fresh minced garlic. I feel that it better coats the eggplant.
Instructions
This simple recipe relies on the flavor of the vegetable itself. The marinade - olive oil, balsamic vinegar, and garlic - merely highlights its wonderful flavor. 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. Now, brush the slices with a tasty mixture of olive oil, balsamic vinegar, and spices. 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.
Expert tip
When making this recipe, you’ll walk a fine line between having the eggplant turn out undercooked and having it turn out overcooked and mushy. While ideally, you want it just right, if you must err, err on the side of slightly overcooking it. Undercooked eggplant is bitter, while overcooked one is delicious, even if its texture is not ideal.
Frequently asked questions
Variations
The best way to vary this recipe is to use different spices. Spices that go well with eggplant include cumin, paprika, and onion powder. Dried herbs such as oregano and thyme are also good, but they might burn in the hot grill, so I prefer not to use them in this recipe.
Serving suggestions
Grilled and broiled meats go really well with this tasty side dish. I often serve it with one of the following main dishes:
Lamb burgersBeef kabobsOven chicken kabobs
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for about 3 days. I don’t reheat them. I enjoy them cold, just as I would enjoy antipasti. But if you prefer to reheat the leftovers, do so gently, in the microwave on 50% power.
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