Grilled eggplants, who hasn’t made them at least once…a light and fragrant side dish to serve with meat, fish, or to fill gourmet sandwiches. An incredibly simple preparation to make for any occasion, just a bit of patience to grill the eggplants slowly and then season them with garlic, parsley, olive oil, balsamic vinegar, and salt. With eggplants, there are really so many recipes you can make, and on my blog, you’ll find everything from first courses to main dishes. For those who haven’t tried them yet, I recommend giving it a try. Here are more ideas with this wonderful vegetable.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Grill
- Cuisine: Italian
Ingredients
- 3 eggplants
- olive oil as needed
- balsamic vinegar as needed
- chopped parsley as needed
- 1 clove garlic
- salt as needed
Tools
- Grill
Steps
The preparation is very simple. Wash the eggplants and slice them horizontally 1/4 inch thick.
Take the grill and heat it very well; it should be quite hot. Arrange the eggplant slices and start grilling over moderate heat for about 3 minutes, then turn them over and cook for another 3 minutes.
Continue until all the eggplants are done, without raising the flame too much, but maintaining a constant and moderate temperature, otherwise you risk burning them or not cooking them.
At the end, take some parsley and the garlic clove and chop them. Place the eggplants on a serving plate and season with parsley, garlic, oil, vinegar, and salt. Cover with plastic wrap and let them marinate for 30 minutes at room temperature.
Your grilled eggplants are ready to be enjoyed!!
Storage
You can store the seasoned grilled eggplants for up to 2 days in the refrigerator.
Advice
If you prefer to grill them a few days in advance, remember not to season them and keep them covered in the refrigerator.
