Italian Grilled Eggplant
Easy summer side dishes are important when dealing with heat, activities and kids, which is why Italian Grilled Eggplant is always on “repeat”.
Thick eggplant slices get brushed with a delicious marinade of olive oil, minced garlic, basil, parsley, salt & pepper and are grilled on a hot fire. Once cooked, top them with some additional basil leaves and a shaving of Parmesan cheese and you are good to go! Easy peasy!
Let’s go through the basics of this recipe…
Preheat your grill to medium-high.
Slice the eggplant into 1/2-inch thick rounds. I like to keep the peel on but you can remove it if you like (I like the way it chars up and it adds a bit of chewy texture).
Combine all of the remaining ingredients in a bowl and whisk together. Brush both sides of the eggplant generously with the mixture. Keep any extra marinade for drizzling after the eggplant are grilled.
Place the eggplant slices on the grill and grill them for about 5-6 minutes per side or until grill marks appear and they are tender and golden brown.
Once cooked, transfer to a platter and drizzle any extra marinade over. Garnish with torn basil or parsley leaves and sprinkle some grated Parmesan cheese over.
Enjoy the eggplant as a side dish to grilled meats or pasta, or top on crusty bread for bruschetta!
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Italian Grilled Eggplant
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 2 medium eggplant, sliced into 1/2 inch rounds
- 1 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt and Pepper to taste
- 2 tbsp chopped fresh basil
- 3 tbsp chopped fresh flat-leaf parsley
Instructions
Preheat your grill to medium-high heat. Slice eggplant into rounds about 1/2-inch thick. You can leave the skin on or peel it off, depending on your preference.
Mix the olive oil, minced garlic, basil, parsley, salt and pepper in a small bowl with a whisk. Brush both sides of the eggplant discs generously with the seasoned olive oil mixture using a good basting brush. Reserve extra seasoning oil to drizzle after the eggplant are grilled.
Place the eggplant slices directly on the grill and cook for about 5-6 minutes per side until they have grill marks, are slightly golden brown, and are tender. Once cooked, remove the eggplant slices from the grill and transfer them to a serving plate or platter. Drizzle any remaining seasoned olive oil over the grilled eggplant slices. Garnish with torn basil leaves and, if desired, sprinkle some grated Parmesan cheese on top.
Serve the grilled eggplant as a side dish or as a larger meal. It pairs well with grilled meats, pasta, or crusty bread. Enjoy your delicious Italian grilled eggplant (Melanzane alla Griglia)!
Recipe from Cucina by Elena
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