Pan-grilled or grilled eggplants are a classic of Mediterranean cuisine: light, versatile, and full of flavor, they can be served as an appetizer, side dish, or a base for more elaborate dishes. In this recipe, we analyze two effective cooking methods: pan-grilling (on a ridged grill pan) and traditional grilling, to always get soft, well-cooked slices with an even marking.
The process is simple but requires attention in choosing the eggplant, cutting it, and managing the heat. With a few tips, you can enhance the natural flavor of this vegetable, reduce bitterness, and achieve an ideal texture without excess oil or burnt aftertaste.
Grilled eggplants are perfect for preparing in advance and keep well in the refrigerator for several days. They can be simply dressed with extra virgin olive oil, garlic, and parsley, or enhanced with balsamic vinegar, fresh mint, chili pepper, or Mediterranean spices. They are also great as a filling for sandwiches, a side for white meats, or in more complex dishes like light eggplant parmesan or vegetable timbales.
From a nutritional point of view, they represent a light and balanced option, with low calories and high fiber content. A dish that combines health and taste, enhancing one of the most representative vegetables of Italian cuisine.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2/3 PEOPLE
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients for Pan-Grilled or Grilled Eggplants
- 2 eggplants
- to taste coarse salt
- to taste extra virgin olive oil
- 1 clove fresh garlic
- to taste white wine vinegar (or lemon juice)
- to taste freshly ground black pepper (optional)
- to taste fresh mint leaves
Tools for Pan-Grilled or Grilled Eggplants
- 1 Pan for grilling
- 1 Knife
- 1 Container
Steps for Pan-Grilled Eggplants
Choose firm eggplants with smooth skin and no blemishes, wash them well and dry them, then remove the stem and slice them into slices no thicker than 0.39 inches, lengthwise or into rounds.
Once the eggplant slices are ready, you can choose to either purging them or proceed directly to cooking. We proceed directly to cooking, but here is the purging method, especially if the eggplants are particularly bitter:
– Place the slices in a colander in layers, sprinkle each layer with a little coarse salt, cover them with a plate, and let them rest for 30/40 minutes. This process helps to eliminate excess water and reduce the bitter taste.
Rinse them briefly under running water and dry them well with kitchen paper.
Heat a cast iron ridged pan very well, do not add oil, and when it’s hot, make a layer of eggplants without overlapping them. Cook on medium heat for 2/3 minutes until they are well grilled and tender, flip them and finish cooking.
If you have a barbecue or an electric grill, preheat the grill and place the eggplants directly on the surface, cooking them on both sides.
Once cooked, place the eggplants on a serving plate or in an airtight container, dressing them with an emulsion of oil, finely sliced garlic clove, lemon juice or vinegar, a pinch of black pepper if desired, and we also added chopped parsley.
Let them rest for at least 30 minutes before serving so the eggplants absorb the flavors.
If you prefer a more intense flavor, you can also add chili pepper.
FAQ (Frequently Asked Questions)
Do I have to purge the eggplants?
No, it’s not mandatory, but it’s recommended, especially if you use larger varieties of eggplants or those harvested outside the summer period. Purging helps to eliminate bitterness and achieve a more compact texture during cooking.
Can I use oil in the pan while cooking?
Better not. To achieve an authentic grilled effect, it’s recommended to cook the eggplants dry and add the oil only at the end of cooking. This way, the slices won’t absorb too much fat and will remain lighter.
How long can I store them?
Grilled eggplants can be stored in the refrigerator for up to 3 days in a closed container. You can also cover them with oil for slightly longer preservation, but it is advisable to consume them within a few days to maintain freshness and flavor.
