Grilled vegetables are my go-to side dish for any summer barbecue. They are incredibly easy to prepare, go with just about anything, and can be made in advance. While most people grill zucchini, peppers, and onions, my absolute favorite vegetable to grill is eggplant.
Grilled eggplant is a culinary gem—its smoky aroma, tender flesh, and rich flavor make it a favorite for both casual cookouts and gourmet dishes. This versatile vegetable absorbs seasonings beautifully and can be transformed into a variety of mouthwatering creations.
These Garlic & Herb Grilled Eggplant are tender in the middle with slightly charred edges and are coated in a delicious garlic and herb oil, which gives them so much flavor.
Garlic & Herb Grilled Eggplant
2 eggplant
2 tsp. salt
½ cup olive oil
3 cloves garlic, crushed
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh oregano
½ tsp. pepper
¼ tsp. salt
Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture. In a large dish, combine the olive oil, garlic, parsley, oregano, salt, and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.
Preheat the barbecue to medium heat. Grill for approximately 6 minutes per side until golden in color with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil. Once the eggplant is tender and cooked. Remove from the grill and return back to the oil, herb, and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic over the top before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to four days in the fridge.
-Jill Rozier, Lake Tahoe Markets
www.LakeTahoeMarkets.com