Grilled eggplants

Click here for tips on preventing eggplants from sticking to the grill.

casaveneracion.com grilled eggplants recipe

Ingredients

  • 5 to 6 eggplants (mine were about 14 inches long and 2 to 3 inches thick)
    about 1/3 c. of olive oil
    1 tsp. of salt
    1 tsp. of ground black pepper
    1 tbsp. of grated garlic
    juice of half a lemon
    1 tbsp. of finely chopped basil (or whatever herb or herbs you prefer)

Instructions

  1. Cut off the tops of the eggplants, cut them in half horizontally then slice each half vertically into three. Place them in a shallow bowl.

    Mix together the rest of the ingredients. Pour over the eggplants. Toss them until all the eggplants are coated with oil. Keep tossing until the eggplants have absorbed all the oil.

    Heat the grill (we used a stovetop grill). Lightly brush the grill with olive oil. Grill the sliced eggplants over medium-high heat until charred marks appear on the flesh. This should take about three minutes on the first side plus another minute and a half or so after flipping them.

    casaveneracion.com

    Dinner was great. Everyone ate well. Speedy overbrowned some of the eggplants but they all got eaten anyway.

Quick Notes

You can do the same trick when grilling potatoes. Slice, toss in the olive oil mixture and grill. The potatoes in the photo were oven grilled and that’s why there are no grill marks on them. I put them on the lower rack of the oven during the last 20 minutes of the cooking time of the baby back ribs. Save power, you know, by cooking two things in the oven at the same time.

If I weren’t so worried about overcrowding the oven, I’d have grilled the eggplants there too. But that would have meant moving the baby back ribs to the top rack and that might have burned them. So, the eggplants went on the stovetop grill.

Cooking time (duration): 15 minutes

Number of servings (yield): 4

Meal type: supper



Comments

  1. biyay says

    One of my favorite breakfast item is sliced fried eggplants topped with oyster sauce. delicious on fried rice and paired with sardines on tomato sauce!

  2. chall says

    “dinner was great, everyone ate well” judging by the pic, i would have eaten well too if naki dinner ako, hehehe. i hope to see the backribs recipe too,

    i also love eggplants, especially sauteed with lots of onions and tomatoes, sandwiched on bread or with rice, yum!

  3. lin says

    i love shortcuts when i’m cooking in a hurry. i usually microwave my potatoes with skin on first,slightly cool them,then slice them like you did and grill them like you did with yr eggplants. love this post as i’m an eggplant fan!

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