3 Quick and Easy Grilled Eggplant Recipes To Serve On Your Next Barbecue
By Adrian T. Cheng
When hosting a barbecue, it’s ideal to have a fruit or vegetable dish or two to balance out your menu. Fresh produce cook nicely on the grill when seasoned and marinated and will complement your meat perfectly.
Try any of these easy-to-make grilled eggplant recipes:
Grilled Eggplant With Tomato Vinegar Sauce
What you need:
- 1 large eggplant, sliced into 1-cm thick rounds
- 1 tomato, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons chopped oregano leaves
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Drizzle eggplant rounds with 1 tablespoon olive oil, turn to coat both sides. Arrange eggplant in a grill tray and cook on a pre-heated grill over medium high heat until tender, about 2 to 4 minutes per side. Remove from heat and allow to cool for a few minutes. Meanwhile, mix together tomato, garlic, oregano leaves and white wine vinegar in a bowl. Season with salt and pepper. Arrange grilled eggplant on a serving plate and top with tomato mixture.
Herbs and Spices Grilled Eggplant
What you need:
- 2 eggplants, sliced vertically into 1/4 -inch thick pieces
- 4 cloves garlic, minced
- 2/3 cup extra virgin olive oil
- 1/2 packed cup of basil and parsley leaves, minced
- 1/8 teaspoon ground black pepper salt
Brush both sides of each eggplant slice with olive oil. In a small bowl, combine garlic, basil and parsley leaves and ground black pepper salt. Brush each slice of eggplant with the herb mixture. Place eggplant on a flat dish and cover lightly with plastic wrap. Allow to stand for 2 to 4 hours in room temperature. When ready, cook eggplant slices (undrained) on a pre-heated grill over medium high heat for 5 minutes per side or until tender. Spoon any remaining herb mixture over grilled eggplant before serving.
Grilled Eggplant Italian Style
What you need:
- 2 eggplants, cut into 1/2-inch thick slices
- 1 clove garlic, minced
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced flat leaf parsley
- 1 1/2 teaspoons salt
- 1 teaspoon fresh thyme
- 1 teaspoon black pepper
Brush eggplant slices with olive oil and season with salt and pepper. Cook on a pre-heated grill over medium high heat until crisp and golden brown, about 6 to 7 minutes per side. Remove from heat and set aside. In a shallow dish, combine remaining olive oil, garlic, balsamic vinegar, parsley and thyme. Toss grilled eggplant in the mixture and allow to sit for 1 hour. Turn and let sit for 1 hour more. Serve immediately.
These grilled eggplant recipes will surely make you love the vegetable more!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s website where he has other interesting posts.
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