Grilling eggplants seems like child’s play, but it’s not quite so
Grilled eggplant should have a soft and creamy flesh, but not watery or mushy, they shouldn’t be dry or too watery.
The right balance is a juicy flesh that maintains structure.
The taste of the eggplant should prevail, not the bitterness of the grill
In short, grilled eggplants should be soft inside, marked outside, tasty but light.
So follow me step by step to have perfect grilled eggplants
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grilled Eggplants
- 3 eggplants
- to taste extra virgin olive oil
- to taste fine salt
- 1 bunch parsley
- 1 clove garlic
Tools
- 1 Grill
- 1 Oil Sprayer
- 1 Tongs
- 1 Mandoline
- 1 Colander
- Paper Towels
- Containers
- Trays
- Freezer Bags
Steps for Grilled Eggplants
To grill the eggplants, start by choosing the eggplants. The best are the round purple or the round dark ones. Choose them fresh and firm. If they’re soft, it means they’re old and have seeds.
Slice them with a mandoline about 0.2 inches thick. If they’re too thin, they dry out; if too thick, they remain raw.
You can leave the peel or remove it as you prefer. I always recommend leaving it as it’s rich in vitamins, fiber, and antioxidants.
Sprinkle them with coarse salt on a grill or a colander and let them rest for about twenty minutes to drain the excess water.
Then pat them with some paper towels. Meanwhile, lightly grease with an oil sprayer with extra virgin olive oil on a grill or a cast iron plate and bring it to temperature, it must be very hot.
Cook the slices 2–3 minutes per side without moving them too much, so they form the classic dark lines and remain soft inside.
Once cooked, you can season them with some oil, finely chopped garlic, and parsley. SUPER OPPORTUNITY FOR YOU ONLY TODAY AND TOMORROW you can find the convenient vacuum cleaner ROWENTA CORDLESS, The FANTASTIC SAMSUNG galaxy 5G, THE VAPORELLA POLTI THE FINISH DISHWASHER TABLETS
Storage
Grilled eggplants can be kept in the fridge in an airtight container for two days after they’ve completely cooled
They can be frozen. After cooling, transfer them onto a tray lined with parchment paper, without overlapping them and freeze for a few hours.
After that, transfer them into freezer bags and remove air. They last up to 6 months
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FAQ (Questions and Answers)
Is it better to grill with or without the skin?
Better with the skin, because it keeps the flesh firm, retaining nutrients and antioxidants
What type of eggplant is preferable to use?
The round variety or the long black ones
