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!
Servings: 4
Calories: 181kcal
Ingredients
- 2 medium eggplants about 1 ½ - 2 lbs
- kosher salt
- ¼ cup extra virgin olive oil plus more for brushing
- 1-2 cloves garlic grated or very finely minced
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes or 1 small fresh red chili, minced
- freshly ground black pepper
- ¼ cup fresh herbs finely chopped, basil, parsley, mint, oregano or a combination
Instructions
- Trim the eggplants and slice into rounds ¼ to ½ inch thick.
- 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.
- 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.
- Preheat a grill or grill pan over medium-high heat, then brush the eggplant lightly with olive oil on both sides.
- 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.
- 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.
- Spoon the marinade over the grilled eggplant while still warm, turning slices to coat evenly.
- 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.
Notes
- Slice the eggplant evenly for consistent cooking time. A mandoline is the easiest way to do this.
- Adjust the garlic to taste. If you prefer a milder flavor, soak a smashed clove in vinegar for 15-20 minutes, then remove before whisking.
- Use moderate heat to avoid burning and get nice grill marks without overcooking.
- Always marinate in a shallow bowl or dish so each slice can absorb the marinade.
- Use a mix of fresh herbs or just one, depending on what’s growing well in your garden.
Nutrition
Calories: 181kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 10mg | Potassium: 554mg | Fiber: 7g | Sugar: 8g | Vitamin A: 406IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg
