Grilled Eggplant with Herbs

My family and I recently had a delightful culinary experience thanks to this incredibly simple yet profoundly flavorful grilled eggplant recipe. It was a warm summer evening, perfect for grilling outdoors, and I was looking for a light yet satisfying side dish to accompany our grilled chicken (though, honestly, this eggplant could easily stand alone as a vegetarian main course). The aroma of the eggplant charring on the grill, mingling with the fresh herbs, was absolutely intoxicating. Even my picky eaters, who are sometimes hesitant about vegetables, devoured it! The eggplant was perfectly tender and smoky, infused with the bright, herbaceous flavors that made each bite a burst of summer goodness. It’s become a new family favorite, and I’m excited to share this recipe with you so you can bring this taste of grilled perfection to your own table.

Ingredients

• Large Eggplant: (2-3, about 2 pounds total) – The star of the show, providing a meaty texture and absorbing all the wonderful flavors. Choose firm, heavy eggplants with smooth, shiny skin.
• Olive Oil: (1/4 cup, extra virgin) – Essential for grilling, preventing sticking, and adding richness and flavor. Extra virgin olive oil provides the best taste and health benefits.
• Fresh Herbs (Mixed): (1/2 cup, packed, such as parsley, oregano, thyme, rosemary, basil) – A vibrant blend of fresh herbs elevates the eggplant with aromatic and complex flavors. Use a mix or your favorite single herb.
• Garlic: (2-3 cloves) – Minced or pressed garlic adds a pungent and savory depth that complements the eggplant and herbs beautifully.
• Lemon Juice: (2 tablespoons, freshly squeezed) – Brightens the dish with acidity, balancing the richness of the olive oil and enhancing the herb flavors.
• Salt: (1 teaspoon, or to taste) – Enhances all the flavors and seasons the eggplant perfectly. Use kosher salt or sea salt for best results.
• Black Pepper: (1/2 teaspoon, freshly ground, or to taste) – Adds a touch of spice and complexity. Freshly ground black pepper is always recommended for its superior aroma.
• Optional Red Pepper Flakes: (1/4 teaspoon, or to taste) – For a subtle kick of heat, red pepper flakes can add an extra layer of flavor to the dish.

Instructions

1. Prepare the Eggplant: Wash the eggplant thoroughly. Trim off the stem end. You have a few options for slicing:
   • Slices: For classic grilled eggplant slices, cut the eggplant crosswise into rounds about ½ to ¾ inch thick. This is great for even cooking and easy serving.
   • Planks: For longer pieces suitable for sandwiches or rolling, cut the eggplant lengthwise into planks about ½ to ¾ inch thick.
   • Halves: For a more substantial serving, you can halve the eggplant lengthwise. Score the cut side of the eggplant halves in a crisscross pattern, being careful not to cut through the skin. This helps the eggplant cook more evenly and absorb the marinade.
2. Salt the Eggplant (Optional but Recommended): Salting eggplant helps to draw out excess moisture and reduce any potential bitterness. Place the eggplant slices or planks in a colander set over a bowl. Sprinkle generously with salt (about 1 tablespoon for all the eggplant). Let it sit for 20-30 minutes. You’ll notice moisture beading up on the surface. After 30 minutes, rinse the eggplant slices under cold water and pat them thoroughly dry with paper towels. This step is particularly helpful for larger, more mature eggplants. For younger, smaller eggplants, this step is less crucial but still beneficial for texture.
3. Prepare the Herb Marinade: While the eggplant is resting (if salting), prepare the herb marinade. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, chopped fresh herbs, salt, and black pepper (and red pepper flakes if using). Make sure the herbs are finely chopped so their flavors can fully infuse the marinade. Taste and adjust seasonings as needed. You might want a bit more lemon juice for brightness or salt for overall flavor.
4. Marinate the Eggplant: Place the dried eggplant slices, planks, or halves in a large bowl or a resealable plastic bag. Pour the herb marinade over the eggplant, ensuring all pieces are well coated. Gently toss to distribute the marinade evenly. If using a bag, seal it and massage the marinade into the eggplant. Let the eggplant marinate for at least 20-30 minutes at room temperature, or for up to 2 hours in the refrigerator for a deeper flavor infusion. The longer it marinates, the more flavorful it will become.
5. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered in white ash and provide steady heat. If using a gas grill, preheat on medium-high for about 10-15 minutes. Clean the grill grates thoroughly with a grill brush and lightly oil the grates to prevent the eggplant from sticking. You can use a paper towel dipped in oil and tongs to oil the grates.
6. Grill the Eggplant: Carefully place the marinated eggplant slices, planks, or halves on the preheated grill grates in a single layer. Avoid overcrowding the grill, as this can lower the temperature and cause the eggplant to steam instead of grill. Grill for 3-5 minutes per side for slices and planks, and 5-7 minutes per side for halves, or until the eggplant is tender and nicely charred with grill marks. Keep an eye on the eggplant and adjust the heat as needed to prevent burning. You want it to be cooked through and tender, but not mushy.
7. Baste with Marinade (Optional): During the grilling process, you can baste the eggplant with any remaining marinade for extra flavor and moisture. Be careful not to over-baste, as excess marinade can drip onto the coals or burners and cause flare-ups.
8. Check for Doneness: The eggplant is done when it is tender and easily pierced with a fork. The skin should be slightly softened and the flesh should be cooked through. You’ll see beautiful grill marks and a slightly smoky aroma.
9. Remove from Grill and Serve: Once the eggplant is cooked through and has nice grill marks, remove it from the grill and transfer it to a serving platter. You can garnish with extra fresh herbs, a squeeze of fresh lemon juice, or a drizzle of olive oil if desired. Serve immediately while warm for the best flavor and texture.

Nutrition Facts

(Per Serving, approximate, based on 4 servings)

• Serving Size: Approximately 1/4 of the recipe
• Calories: 150-200 kcal
• Fat: 12-15g

Note: Nutritional values are estimates and can vary depending on the specific ingredients used, portion sizes, and cooking methods. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 20-25 minutes (includes eggplant preparation, salting time, and marinade making)
• Marinating Time: 20 minutes to 2 hours (depending on desired flavor intensity)
• Cook Time: 10-20 minutes (depending on eggplant thickness and grill temperature)
• Total Time: Approximately 50 minutes to 2 hours 15 minutes (including marinating time)

This recipe is relatively quick to prepare, especially if you opt for a shorter marinating time. The active cooking time on the grill is quite fast, making it a great choice for a weeknight meal or a weekend barbecue.

How to Serve

Grilled eggplant with herbs is incredibly versatile and can be served in numerous ways. Here are some delicious ideas:

• Side Dish:
  • Alongside Grilled Meats or Fish: A classic pairing with grilled chicken, steak, fish, or lamb. The smoky eggplant complements the richness of grilled meats perfectly.
  • With Vegetarian Main Courses: Serve alongside lentil loaf, vegetarian burgers, or stuffed bell peppers for a complete and satisfying vegetarian meal.
  • As Part of a Mediterranean Mezze Platter: Include grilled eggplant with hummus, pita bread, olives, feta cheese, and other Mediterranean dips and appetizers.
  • With Grains: Pair with couscous, quinoa, or rice pilaf for a balanced and flavorful side dish.
• Main Course (Vegetarian/Vegan):
  • Grilled Eggplant Steaks: Serve larger planks or halves of grilled eggplant as a hearty vegetarian main course. Top with a flavorful sauce like pesto, chimichurri, or a lemon-tahini dressing.
  • Grilled Eggplant Sandwiches or Wraps: Layer grilled eggplant slices into sandwiches or wraps with roasted red peppers, mozzarella or vegan cheese, fresh greens, and balsamic glaze.
  • Grilled Eggplant Pasta: Dice grilled eggplant and toss it with pasta, marinara sauce, and fresh basil for a smoky and flavorful pasta dish.
  • Grilled Eggplant Salad: Combine grilled eggplant with mixed greens, tomatoes, cucumbers, red onion, feta cheese (or vegan feta), and a lemon vinaigrette for a refreshing and light salad.
• Appetizer:
  • Grilled Eggplant Bruschetta: Top toasted baguette slices with grilled eggplant, chopped tomatoes, fresh basil, and a drizzle of balsamic glaze.
  • Grilled Eggplant Crostini: Similar to bruschetta, but using smaller crostini or crackers for bite-sized appetizers.
  • Grilled Eggplant Dip: Puree grilled eggplant with tahini, garlic, lemon juice, and herbs to create a smoky and flavorful dip to serve with pita bread or vegetables.
• Temperature Variations:
  • Warm: Serve immediately off the grill for the best smoky flavor and tender texture.
  • Room Temperature: Grilled eggplant is also delicious served at room temperature, making it a great option for picnics or potlucks.
  • Cold: While best warm or at room temperature, leftover grilled eggplant can be enjoyed cold in salads or sandwiches.

Additional Tips for Perfect Grilled Eggplant

1. Choose the Right Eggplant: Select firm, heavy eggplants with smooth, shiny skin. Smaller to medium-sized eggplants tend to be less bitter and have fewer seeds than larger ones. Look for eggplants that feel heavy for their size, indicating they are dense and less spongy.
2. Salting is Your Friend (Mostly): While optional for very young eggplants, salting is generally recommended to draw out excess moisture and reduce potential bitterness. This step also helps the eggplant achieve a better texture when grilled, preventing it from becoming too soggy. Don’t skip the rinsing and thorough drying after salting to remove excess saltiness.
3. Don’t Skimp on the Olive Oil: Olive oil is crucial for grilling eggplant. It prevents sticking, helps with browning and charring, and adds essential flavor and moisture. Ensure the eggplant slices are well-coated with olive oil in the marinade.
4. Fresh Herbs are Key: Fresh herbs make a world of difference in this recipe. Use a generous amount of your favorite herbs, such as parsley, oregano, thyme, rosemary, basil, or a combination. Experiment with different herb combinations to find your preferred flavor profile.
5. Preheat Your Grill Properly: A properly preheated grill is essential for achieving those beautiful grill marks and ensuring the eggplant cooks evenly. Make sure the grill is hot before placing the eggplant on the grates. Medium-high heat is generally ideal for grilling eggplant.
6. Don’t Overcrowd the Grill: Grilling in batches is better than overcrowding the grill. Overcrowding lowers the grill temperature and can cause the eggplant to steam instead of grill, resulting in a less desirable texture. Work in batches if necessary to ensure each piece of eggplant grills properly.
7. Grill to Tender Perfection: Grill the eggplant until it is tender and easily pierced with a fork. Avoid overcooking, which can make it mushy. The goal is to achieve a balance of tender interior and slightly charred exterior.
8. Experiment with Flavors: While this recipe focuses on herbs, don’t be afraid to experiment with other flavor additions. Consider adding spices like cumin, coriander, smoked paprika, or chili powder to the marinade. You can also incorporate grated Parmesan cheese (or nutritional yeast for vegan), balsamic vinegar, or a touch of honey or maple syrup for sweetness.

Frequently Asked Questions (FAQ)

Q1: Can I grill eggplant without salting it first?
A: Yes, you can grill eggplant without salting, especially if it’s a younger, smaller eggplant. However, salting helps to draw out moisture, reduce bitterness, and improve the texture, making it generally recommended for the best results.

Q2: What if I don’t have fresh herbs? Can I use dried herbs?
A: Fresh herbs are preferred for their brighter and more vibrant flavor. If you must use dried herbs, use about 1/3 the amount of fresh herbs called for in the recipe, as dried herbs are more concentrated. For example, if the recipe calls for 1/2 cup of fresh herbs, use about 2-3 tablespoons of dried herbs. Rehydrate dried herbs slightly by mixing them with the olive oil and lemon juice in the marinade to help release their flavors.

Q3: How do I prevent eggplant from sticking to the grill?
A: Make sure to properly preheat your grill and clean the grates thoroughly. Lightly oil the grill grates before placing the eggplant on them. Also, ensure the eggplant slices are well-coated with olive oil in the marinade, as this also helps prevent sticking.

Q4: Can I marinate the eggplant for longer than 2 hours?
A: While you can marinate eggplant for longer, it’s generally not recommended to marinate it for more than 4 hours in the refrigerator. Longer marinating times might make the eggplant too soft. 20-30 minutes to 2 hours is usually sufficient to infuse flavor without compromising texture.

Q5: What’s the best way to store leftover grilled eggplant?
A: Store leftover grilled eggplant in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in a skillet or microwave, or enjoy it cold in salads or sandwiches. Keep in mind that the texture might soften slightly upon refrigeration.

Q6: Can I grill eggplant indoors if I don’t have an outdoor grill?
A: Yes, you can grill eggplant indoors using a grill pan or a stovetop grill. Heat the grill pan over medium-high heat until hot, and then grill the eggplant slices as you would on an outdoor grill, following the same cooking times and techniques.

Q7: Can I use different types of eggplant for this recipe?
A: Yes, you can use different types of eggplant, such as Italian eggplant, globe eggplant, or even Japanese or Chinese eggplant. Globe eggplant is most common and works well. Japanese and Chinese eggplants are longer and thinner, which may require slightly shorter grilling times.

Q8: Is grilled eggplant with herbs vegan and gluten-free?
A: Yes, this grilled eggplant with herbs recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs. It relies on plant-based ingredients and does not contain any gluten-containing components. Always double-check your ingredient labels to ensure all components are certified gluten-free if necessary.

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