A classic side dish with eggplants, great on their own or as a base for other dishes… tasty grilled eggplants, marinated with a flavorful dressing made of oil, garlic, aromatic herbs, and sun-dried tomatoes. They are quick to prepare and perfect to accompany all summer menus, especially since you can cook them in advance and serve them cold. You can personalize the dressing according to your tastes, for example by adding basil or chili pepper, or omitting the garlic if you don’t like it. Try this recipe, it’s very easy but really delicious!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Spring, Summer, and Fall
- Energy 49.68 (Kcal)
- Carbohydrates 9.26 (g) of which sugars 5.57 (g)
- Proteins 1.73 (g)
- Fat 1.44 (g) of which saturated 0.22 (g)of which unsaturated 0.17 (g)
- Fibers 4.09 (g)
- Sodium 98.75 (mg)
Indicative values for a portion of 85 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
Ingredients
- 1 large round eggplant
- 1 clove garlic
- 3 sun-dried tomatoes
- parsley
- mint
- extra virgin olive oil
- lemon juice (or wine vinegar)
- salt
- pepper
Tools
- Grill pan non-stick
- Bowl
- Cutting board
Preparation
Wash and dry the eggplant, remove the ends, and cut it into regular slices, a little more than half an inch thick (1).
If you have it, you can use a slicer to get even slices.
Heat a non-stick grill pan on the stovetop and place the eggplants in it, without overlapping.
Add a pinch of salt and grill them for a few minutes (2), until they feel tender when pierced with a fork. Turn them 2-3 times to cook evenly.
As they are ready, transfer the slices to a plate and let them cool slightly.
Meanwhile, prepare the dressing: finely chop the peeled garlic with the sun-dried tomatoes, a small bunch of parsley, and 2-3 leaves of mint.
Place the mixture in a bowl, add salt, pepper, plenty of extra virgin olive oil, and a few drops of lemon juice (or vinegar). Mix well with a spoon (3).
Arrange the eggplant slices on a tray and sprinkle them with the dressing.
The grilled eggplants are ready, you can serve them immediately, but I recommend letting them rest for 1-2 hours, so they will be more flavorful.
Tips and Notes
Choose a large, firm eggplant that doesn’t have too many seeds inside. Don’t slice it too thin, so the slices will be soft.
You can also dress them with just olive oil, salt, garlic, and parsley.
If using oil-packed sun-dried tomatoes, dry them well from excess oil.
FAQ (Questions and Answers)
Do I need to drain the eggplants with salt before cooking them?
I usually don’t do it because round eggplants are generally not bitter. But if you prefer, you can let them drain for an hour with coarse salt (in this case, cut them thicker).
How can I store the grilled eggplants?
You can store them in a well-sealed container in the refrigerator for 2-3 days.
