Best 4 Grilled Marinated Eggplant Recipes
Grilled marinated eggplant is an incredibly flavorful and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. Perfect for summer barbecues or weeknight meals, this delectable dish combines the smoky taste of grilled eggplant with the tangy and savory flavors of a marinade. Whether you use store-bought or homemade marinade, the eggplant absorbs the flavors beautifully. And with its tender texture and slightly charred exterior, grilled marinated eggplant is sure to satisfy even the most discerning palate.
Let's cook with our recipes!
GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
GRILLED MARINATED EGGPLANT
Provided by Marco Canora
Categories Side Marinate Vegetarian Backyard BBQ Eggplant Summer Grill Grill/Barbecue Healthy Capers Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a first course or side dish
Number Of Ingredients 9
Steps:
- Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
- Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
- Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
- Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
- Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
- Chef's notes:
- You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
- For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.
MARINATED GRILLED EGGPLANT
Simple prep plus simple ingredients equals great food! Serve warm as a side dish or with all your favorite burger fixings.
Provided by Carah
Categories Side Dish Vegetables Eggplant
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water.
- Place eggplant slices in a large dish; drizzle with fish sauce. Add basil, balsamic vinegar, and olive oil; stir to evenly coat. Marinate for about 15 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Remove eggplant from marinade and arrange on preheated grill; cook until tender, occasionally basting with marinade, about 5 minutes per side.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 12.5 g, Fat 7.1 g, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 483.5 mg, Sugar 6.2 g
BALSAMIC MARINATED GRILLED EGGPLANT (AUBERGINE)
Great for outdoor grilling. This is a different tasting grilled eggplant. A vegetarian delight! Prep time is marinating 24 hours.
Provided by Miss Annie
Categories Lunch/Snacks
Time P1DT10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients and pour over the eggplant.
- Marinate overnight (or at least four (4) hours).
- Cook on a pre-heated grill over medium heat for about 5 minutes each side.
- The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.
Tips:
- Choose firm, unblemished eggplants for grilling. Smaller eggplants tend to have fewer seeds and a milder flavor.
- Slice the eggplants evenly so they cook evenly. If the slices are too thick, they will take longer to cook and may not soften all the way through.
- Marinating the eggplants before grilling helps to infuse them with flavor and prevent them from drying out. You can use a variety of marinades, such as olive oil, balsamic vinegar, herbs, and spices.
- Grill the eggplants over medium heat so that they have time to cook through without burning. If the heat is too high, the outsides of the eggplants will burn before the insides are cooked.
- Serve the grilled eggplants immediately or at room temperature. They can be served as a side dish, appetizer, or main course.
Conclusion:
Grilled marinated eggplant is a delicious and versatile dish that can be enjoyed in many different ways. By following these tips, you can create perfectly grilled eggplants that are tender, flavorful, and sure to impress your guests.
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