Cody Casey
Grilled eggplant is a delicious and healthy treat that can be served as a side dish or used as a meat substitute in burgers. The key to achieving the perfect grilled eggplant is to slice the eggplant into even, moderately thin pieces, season them generously, and grill them until tender and slightly charred. While grilling, it is important to avoid undercooking the eggplant, as this can result in a tough and spongy texture. This article will provide a step-by-step guide to pan grilling eggplant, including tips on choosing the right eggplant, preparing the grill, and enhancing the flavor with various seasonings and serving suggestions.
| Characteristics | Values |
|---|---|
| Grill type | Grill or grill pan |
| Grill heat | Medium-high |
| Eggplant thickness | 1/4-inch to 3/4-inch thick slices or strips |
| Brining | Recommended, for 30 minutes to an hour |
| Oil | Olive oil |
| Seasoning | Salt, pepper, oregano, parsley, red pepper flakes, garlic, Italian seasoning, garlic powder |
| Grill time | 2-5 minutes per side, or until tender and charred |
| Serving suggestions | Feta, lemon, tahini, mint, couscous, roasted chickpeas, balsamic vinegar, pesto, apricots, almonds, garlic |
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Brining
To brine eggplant, start by dissolving salt in hot water and then adding cold water to create the brine solution. Cut the eggplant into the desired size and shape for your recipe. Submerge the eggplant pieces in the saltwater brine and use a plate or lid to weigh them down, ensuring they are fully submerged. Let the eggplant sit in the brine for at least 30 minutes to an hour. This process helps lock in moisture through osmosis, transforming the raw taste of eggplant into a delicious sweetness. It also gets rid of the bitterness and excess water found within the eggplant.
After brining, remove the eggplant from the saltwater and pat it dry with paper towels or a clean kitchen towel. You can then proceed with your chosen grilling method.
It is worth noting that brining is not suitable if you want the eggplant to fall apart during cooking, such as when making an eggplant dip or soup, or grilling a whole eggplant to create a natural puree. Additionally, you can infuse extra flavour into your eggplant by adding spices to the brine. For example, garlic powder, thyme, rosemary, cumin, and turmeric can be added to the saltwater, along with fresh herbs.
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Slicing
After slicing, you may choose to salt the eggplant slices to draw out moisture and bitterness. This step can be skipped for smaller eggplants. Simply sprinkle salt on both sides of the slices and let them rest for about 15 minutes. Then, use a paper towel to wipe away the excess salt and moisture.
Before grilling, it is important to ensure that your eggplant slices are dry. This will help them cook evenly and prevent sogginess. You can use a clean kitchen towel or paper towels to pat them dry.
Now that your eggplant is sliced and prepared, it's time to move on to the next step: seasoning!
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Seasoning
The next step is to brush the eggplant slices with oil. Olive oil is a popular choice, and it can be mixed with a variety of herbs and spices to add flavour. Italian seasoning, garlic, garlic powder, oregano, parsley, and red pepper flakes are all popular choices. The oil mixture can also include lemon juice, or the eggplant can be served with lemon wedges on the side.
Some recipes suggest dipping the eggplant slices in the oil mixture before grilling, while others suggest brushing the oil on one side of the slices, grilling them, and then brushing the other side with oil before grilling the other side. This double application of oil helps to ensure that the eggplant doesn't dry out during grilling and gives it a chance to absorb more of the oil's flavour.
Finally, after grilling, the eggplant slices can be tossed back into the oil and herb mixture to add even more flavour. The grilled eggplant can be served with a variety of toppings, such as feta cheese, crumbled on top or served in a large chunk, or with a tahini dressing.
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Grilling
First, choose a firm, glossy eggplant from your market or grocery store. You can grill almost any variety of eggplant, so choose whichever looks best.
Next, cut off the stem end of the eggplant and slice the eggplant into 1/4- to 3/4-inch-thick rounds or slices. If your eggplant is small, you can cut it lengthwise to make it easier to handle on the grill. Some recipes recommend salting the eggplant slices at this point to draw out excess moisture and any bitterness. Leave the salt on for around 15 minutes, then wipe the slices with a paper towel to remove the salt and moisture.
Now it's time to prepare the grill. Heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the grill for 3 to 4 seconds without pulling away. If you are using a grill pan, preheat it for a couple of minutes. Spray the pan with cooking spray if required.
While the grill heats up, prepare the eggplant for cooking. In a small bowl, whisk together olive oil, Italian seasoning, garlic powder, and red pepper flakes. Brush the mixture over the eggplant slices, then season with salt and pepper.
Place the eggplant slices on the grill in a single layer. If you are using a grill, close the lid. Grill the eggplant for 2 to 5 minutes on each side, until tender and slightly charred. The eggplant is ready when it is soft and easily pierced with a fork.
Grilled eggplant is delicious on its own, but you can also add toppings such as feta cheese, parsley, or a squeeze of lemon juice. It also goes well with a tahini dressing.
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Serving
Grilled eggplant is a versatile dish that can be served as a side or main course. It can be paired with a variety of toppings, sauces, and dips to enhance its flavour and presentation. Here are some ideas for serving grilled eggplant:
As a Side Dish
Grilled eggplant slices make a delicious and healthy side dish for any barbecue or summer meal. They can be served alongside grilled meats, such as steaks, chicken, or fish. For a vegetarian option, pair them with grilled vegetables like zucchini, peppers, onions, or cauliflower steaks. Grilled eggplant also goes well with a hearty salad, such as a Mediterranean chickpea salad, cucumber tomato salad, Greek salad, or Panzanella.
With Toppings
Grilled eggplant can be enhanced with various toppings. One popular option is to crumble feta cheese on top, adding a tangy and creamy element to the dish. You can also add freshly chopped herbs like parsley, basil, or mint for a boost of freshness and flavour. A squeeze of lemon juice adds a bright acidity that complements the grilled eggplant. For a more substantial topping, prepare an herbed couscous salad with ingredients like Israeli couscous, dried apricots, almonds, garlic, lemon juice, olive oil, and fresh mint leaves.
As a Main Course
Grilled eggplant can be served as a main course, especially when paired with proteins or incorporated into dishes. For example, you can wrap grilled eggplant around a grilled chicken breast and top it with tomato sauce and cheese. Another option is to make a Veggie Lasagna by slicing the eggplant lengthwise, grilling it, and layering it with other vegetables and sauces. Grilled eggplant can also be served in a pita pocket with tabouli, or on a crusty baguette with Greek olives and melted mozzarella cheese for a Greek-inspired dish.
With Sauces and Dips
Grilled eggplant pairs well with a variety of sauces and dips. A simple option is to drizzle olive oil and season with salt and pepper to taste. You can also whisk together a mixture of olive oil, Italian seasoning, and garlic powder to brush over the eggplant slices before grilling. For a tangy twist, add some balsamic vinegar to the mixture or drizzle it on top after grilling. If you're looking for a creamy dip, a homemade tahini dressing made with tahini, lemon juice, water, and garlic is a perfect complement to the grilled eggplant.
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Frequently asked questions
Choose a firm, glossy eggplant and slice it into 1/4- to 3/4-inch-thick rounds. Some recipes recommend salting the slices for 15 minutes to draw out moisture and bitterness, then rinsing and drying before grilling.
Preheat your grill or grill pan to medium-high heat. You should be able to hold your hand about an inch above the grill for 3 to 4 seconds.
Grill the eggplant slices for 2 to 5 minutes on each side, until tender and slightly charred.
Grilled eggplant is delicious on its own or as a side dish. For extra flavour, brush the slices with olive oil, Italian dressing, or a mixture of oil, garlic, and herbs before grilling. Serve with crumbled feta, parsley, lemon, and a tahini dressing.
