Chargrilled eggplant
Chargrilled eggplant enhances the natural flavors with a smoky touch, seasoned with dried basil and spearmint. This simple method makes it a perfect side dish for any meal.
Cook time 15 min
Prep time 10 min
Ingredients:
1 eggplant1 tsp salt
1 tsp dried basil
1 tsp spearmint
Chargrilled eggplant is a versatile and delicious dish that brings out the natural flavors of the eggplant while incorporating a delightful smoky taste. This simple yet flavorful recipe combines the classic herbaceous notes of dried basil and the refreshing hint of spearmint, making it a perfect side dish or a standout addition to any meal.
Instructions:
- Wash the eggplant thoroughly under running water.
- Cut off the stem end of the eggplant.
- Slice the eggplant into 1/2-inch thick rounds.
- In a small bowl, mix together the salt, dried basil, and spearmint.
- Sprinkle the spice mixture evenly over both sides of each eggplant slice.
- Let the eggplant sit for 10-15 minutes to allow the salt to draw out some of the moisture.
- Preheat your grill to medium-high heat. If you're using a stovetop grill pan, heat it over medium-high heat.
- Lightly oil the grill grates or the grill pan to prevent the eggplant from sticking.
- Place the eggplant slices on the preheated grill or grill pan in a single layer.
- Cook for about 4-5 minutes on each side, or until the eggplant slices are nicely charred and tender. The cooking time may vary depending on the thickness of your slices and the heat of your grill.
- Remove the eggplant from the grill and place it on a serving platter.
- Optionally, you can drizzle a bit of extra virgin olive oil over the eggplant slices for added flavor.
- Serve warm as a side dish or as part of a larger meal.
In just a few steps, you've crafted a tasty and aromatic chargrilled eggplant that pairs wonderfully with a variety of dishes. Whether you're serving it as a standalone snack or part of a larger meal, this recipe is sure to impress with its robust flavors and enticing aroma.
Chargrilled eggplant FAQ:
The eggplant is done when it's nicely charred and tender. You can test doneness by pressing gently with a fork; it should yield easily without being mushy.
Grilling the eggplant typically takes about 4-5 minutes on each side. Adjust the time based on the thickness of your slices and the heat of your grill.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
You can substitute dried oregano for basil, and fresh mint for spearmint if desired. Adjust the quantity to your taste.
A standard 10-12 inch grill pan should suffice for this recipe, allowing enough space to place the eggplant slices in a single layer without overcrowding.
Cooking Tips:
- Choose a firm and glossy eggplant for the best results.
- To remove excess bitterness, you can salt the eggplant slices and let them sit for 30 minutes, then rinse and pat them dry before grilling.
- Preheat your grill to a high temperature to get the best char marks on the eggplant.
- Use a bit of olive oil to brush the eggplant slices before grilling to prevent them from sticking to the grill and add a nice richness.
- Don't overcook the eggplant; aim for tender yet slightly firm slices to maintain a good texture.
Nutrition Facts
6 ServingsCalories 20kcal
Protein 0.81g
Carbohydrates 4.57g
Fiber 2.38g
Sugar 2.65g
Fat 0.15g
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