Garlic & Herb Grilled Eggplant
Garlic & Herb Grilled Eggplant are coated in a delectable garlic and herb oil, which gives them so much flavor, and are soft in the middle with slightly burnt edges. They are Whole30-compliant, Vegan, Keto, and Paleo, and are sure to be a hit.
My go-to side dish for any summer BBQ is grilled vegetables. They may be made ahead of time, are really simple to make, and go with just about anything. While the most popular vegetables to grill are zucchini, peppers, and onions, eggplant is my personal favorite.
Unfortunately, cooking grilled eggplant, also known as melanzane, aubergine, or brinjals, depending on where you live, can be challenging. They become slimy if they have too much oil, and if they are cut too thick, they have an unpleasant chunky texture.
These Garlic & Herb Grilled Eggplant will please:
- They are tender in the middle and develop a nice char on the edges
- By dipping the eggplant slices into the garlic and herb oil before grilling, they absorb a lot of the oil which gives the eggplant so much flavour
- Unlike other grilled vegetables such as zucchini, these grilled eggplants last a few days in the fridge without becoming mushy. The leftovers are extremely adaptable and can be enjoyed in a wide variety of ways (more information is provided below). They are low in carbohydrates and satisfy most healthy dietary requirements, including Keto, Whole30, Vegan, Paleo, and SCD Legal.
- 2 aubergines
- 2 teaspoons of salt
- Extra virgin olive oil, 1/2 cup
- smashed three garlic cloves
- 2 tbsp freshly chopped parsley
- 2 tbsp freshly chopped oregano
- 12 teaspoon pepper
- 14 teaspoon salt
- Slice the eggplant into 1/4-inch-thick slices and salt each one thoroughly. So that the salt can remove the bitterness and moisture, let them rest for about 15 minutes. To get rid of the salt and moisture, use a paper towel to wipe each slice.
- In a large dish, combine the olive oil, garlic, parsley, oregano, salt, and pepper. Preheat the barbecue to medium heat. Flip the eggplant slices over so that both sides are coated in oil before placing them in the dish.
- Grill each side for about 6 minutes, or until grill marks appear and the surface is golden. Brush the eggplant slices with additional oil if they become dry and stick to the grill.
- When the eggplant is cooked and soft. Return to the pan’s oil, herb, and garlic mixture after removing it from the grill. Before moving to a serving platter, flip once to coat both sides. Before serving, sprinkle any remaining garlic and herbs over the top. The eggplant can be enjoyed hot or at room temperature, and it can be stored in the refrigerator for up to four days.
Serving ideas for the Garlic & Herb Grilled Eggplant
- Serve cold as part of an antipasti platter or cut up and added to a salad. Serve heated as a side dish.
- Serve as the foundation for bruschetta topped with pesto, prosciutto, or any other of your favorite bruschetta toppings.
- As burger “buns,” use two thick pieces of bread. They go very well with Greek lamb burgers.