Marinated grilled eggplants are a simple and tasty side dish that perfectly pairs with any main course. Very often you write to me for recipes or advice, and many times you ask how to season your grilled eggplants. This way, the eggplants will be incredibly tasty, and I’m sure you’ll make them again and again. To best enjoy the marinade, I recommend preparing the eggplants a few hours in advance and letting them rest in the refrigerator for even more flavor. I recommend checking out my collection of RECIPES WITH GRILLED EGGPLANTS where I’m sure you’ll find more recipes to try. Now let’s see how to season the grilled eggplants, and if you try them, let me know. Barbara

Don’t miss:

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Grill
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing Marinated Grilled Eggplants

2 eggplants
1.8 oz Taggiasca olives
0.35 oz capers
1 clove garlic
to taste salt
to taste pepper
to taste extra virgin olive oil
to taste parsley

Tools

Blender
Parsley Chopper
Garlic Press

How to prepare Marinated Grilled Eggplants

Let’s start preparing the Marinated Grilled Eggplants. Wash the eggplants, remove the ends,
then slice them about half an inch thick.
Heat the grill, and once it’s hot, place the eggplant slices on it and grill them on both sides. Then remove them and place them on a plate. Continue until all the eggplant slices are grilled.
Pour the olives into the blender cup and
the capers,
blend until you get a cream,
pour it into a bowl,
add crushed or finely chopped garlic,
plenty of oil
and mix everything well.
Season the grilled eggplant slices with the dressing,
add some chopped parsley,
and more extra virgin olive oil if needed. I didn’t add salt because the olives and capers were enough, but taste and adjust if necessary.
you can serve the marinated grilled eggplants immediately or store them in the refrigerator for a few hours before serving.