The pan-grilled eggplants are always appreciated by everyone. A quick recipe for a summer side dish that pairs with any main course, great for sandwich fillings.
Try the fried eggplants or those in the pan.
Do you know all the types of eggplants? Read here.
SEASONALITY of #eggplants – from May to October.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Fall
- Energy 45.00 (Kcal)
- Carbohydrates 10.58 (g) of which sugars 6.35 (g)
- Proteins 1.76 (g)
- Fat 0.32 (g) of which saturated 0.06 (g)of which unsaturated 0.17 (g)
- Fibers 5.40 (g)
- Sodium 3.60 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Quick Grilled Eggplants
- 3 eggplants (long type, purple, violet, striped or zebra – about 1.65 lbs)
below the calories for grilled eggplants without seasoning
Tools
- 1 Griddle
Grilled Eggplants
Cut off the ends of the eggplants, then wash them well.
Make slices of about a quarter inch (if they are too thick they are hard to cook evenly, if too thin they tend to dry out).
* There is no need to purge the eggplants; current varieties are sweet and do not need this treatment. The only eggplants that need purging (in a colander, sprinkled with salt to lose their bitter taste) are out-of-season or old ones.
Grill the eggplants in a non-stick pan (or electric plate) already hot, or better on the electric grill or the griddle to get the characteristic grill effect. Cook over medium-low heat for a few minutes per side or until soft and golden.
OVEN ROASTED EGGPLANTS
Brush the eggplants with an emulsion of oil (1 part) and water (2 parts), then place on the grilled tray and bake in a preheated static oven at 356°F for about 10 minutes per side.
Grilled Sicilian Eggplants:
– 2 tbsps of extra virgin olive oil
– 1 clove of garlic, minced (or sliced)
– q.b. parsley (basil, mint, or oregano)
– q.b. salt
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In a cup, mix the oil with the herbs.
In a baking dish, place the roasted eggplant slices and with a teaspoon pour the seasoning over them as the various layers form.
WHAT TO SEASON grilled eggplants WITH?
– with aromatic herbs, choose from: dill tips, basil, wild fennel, mint, oregano, paprika, chili, parsley, thyme, ginger.
– add some vinegar (apple, wine or balsamic) or lemon juice
– alla pizzaiola, sprinkled on top with cherry tomatoes and basil
– with yogurt and mustard sauce
– for a different touch, sprinkle with chopped nuts, olives, or capers.
– prepare some stuffed eggplant rolls
– eggplant and tuna salad
– in pasta sauce
– stuffed as a sandwich
– on pizza
STORAGE
Store the roasted eggplants (natural or flavored) in an airtight container (or in a baking dish covered with cling film) in the refrigerator for up to 3 days.
If seasoned, with rest, the various flavors meld and make them tastier.
