Grilled Eggplant Recipe

Is your tiny little vegetable garden overflowing with eggplants? However, your five year old find it hard to relish the scrumptiously delicious and healthy eggplant because she hates it with a disdain akin to school? Grilling those eggplants nice and whipping up grilled delicacies will leave her craving for more and savor the slightly bitter tinge of an eggplant. Your husband’s cholesterol problem is giving you a heart ache, and you are wondering what is that you can give him that will reduce his cholesterol levels. An eggplant diet is a solution to your cholesterol woes. Eggplant is also believed to reduce the risk of cancer and is very effective in controlling type-2 diabetes. Eggplants have a soft texture to them that melts in your mouth, therefore when grilled, the crisp covering and the soft innards make for an extremely luscious combination. Here are a few grilled eggplant recipes that will help you polish off those eggplants in your garden with ease and make a healthy, mouthwatering treat for the family.

Easy Grilled Eggplants Recipes

Grilled Eggplant Recipe

Ingredients

1 large Eggplant
3 tbsp Olive Oil
2 tbsp Balsamic Vinegar
2 cloves Garlic, very finely minced
1 pinch each Thyme, Basil, Dill, and Oregano
Salt and freshly grated Black Pepper

Instructions

Heat the grill.
When grill is hot, slice eggplant about 1/2-inch thick.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper.
Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill.
Grill for about 15 to 20 minutes, turning once.

Honey Garlic Grilled Eggplant

Ingredients

1 Eggplant (2 if using small Italian eggplants)
1 tbsp Honey
2 tbsp Olive Oil
2 mashed Garlic cloves
1 tsp Aleppo Chili (optional)
2 tsp Balsamic Vinegar
Salt and Pepper

Instructions

Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no skin, this is mainly for decorative purposes and not essential.
Slice eggplant into ½ inch thick circles.
Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant after a while will release a lot of liquid; this will reduce the bitterness of the eggplant and will make it more succulent. The removal of excess water will also help during cooking, as it will make it less watery. Let sit for 15 minutes and then dry both sides well with paper towels.
In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste.
Smear both sides of the eggplant with the above mentioned mixture.
Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
Place the eggplant slices on the grill, cover, and turn down the heat to medium.
Grill for 3 minutes, then turn the eggplants and grill again for 3 more minutes. Grill till the eggplant turns slightly brownish. Make sure it doesn’t burn.
Brush the slices with remaining marinade, flip and repeat the grilling procedure.
Remove to a plate, and drizzle with olive oil.

Spicy Grilled Eggplant

Ingredients

1 medium Globe Eggplant or 2-3 long Asian eggplants
1-2 tsp. Salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 tbsp Olive oil, to brush eggplant for grilling
1 tbsp chopped Parsley
1 tbsp chopped Mint
2 tbsp Olive oil
2 tsp Red wine vinegar
2 tsp fresh Lemon juice
1 tsp Garlic puree or finely minced fresh garlic
1 tsp Aleppo Pepper
1 tsp Spike Seasoning

Instructions

Cut eggplant into slices 1/2 -3/4 inch thick.
Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more.
Wisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike in a bowl. This forms the spicy sauce
Preheat gas or charcoal barbecue grill to medium high.
Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side
Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let it sit for 10-15 minutes so that the eggplant can absorb the flavors. Chop mint and parsley while eggplant is resting in sauce.

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