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Easy Grilled Eggplant with Marinade
This marinated grilled eggplant is my go-to way to make eggplant during the summer. It's smoky, juicy and full of flavor. If you think you don’t like eggplant, this recipe might just change your mind!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
📝 Preparation Steps
1
Trim the eggplants and slice into rounds ¼ to ½ inch thick.
medium eggplants (about 1 ½ - 2 lbs)2
2
Lay the slices on a wire rack or paper towels and sprinkle both sides with kosher salt. Let sit for about ⏱️ 15 minutes to draw out the moisture.
kosher salt
3
When you see droplets of water on top of the eggplant, use paper towels to blot and absorb the liquid, pressing to remove as much as possible on both sides.
4
Preheat a grill or grill pan over medium-high heat, then brush the eggplant lightly with olive oil on both sides.
5
Grill the eggplant in batches until tender and charred in spots, about ⏱️ 2-3 minutes per side. Transfer to a large dish or serving platter.
6
In a small bowl, whisk together the garlic, red wine vinegar, red pepper flakes or chili, half of the herbs and ¼ cup olive oil. Season with a small pinch of salt and black pepper to taste.
red wine vinegar2 tablespoons
7
Spoon the marinade over the grilled eggplant while still warm, turning slices to coat evenly.
8
Let marinate at room temperature for at least ⏱️ 30 minutes before serving, or cover and refrigerate for several hours or overnight. Bring to room temperature before serving.
Nutrition Facts
calories
181 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
7 g
sugar Content
8 g
sodium Content
10 mg
protein Content
2 g
carbohydrate Content
14 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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