How to choose fresh eggplants?

When choosing eggplant, look at the outer peel and avoid those that have any bruises or cuts. The stem should not be darker brown or dried out. It should also not feel soft or mushy. Compare a few of the eggplants. The ones that feel heavier mean they are fresher.

Should I peel the eggplant first?

It is a matter of preference. The eggplant has fairly thin skin and will grill nicely. And its color gives a beautiful presentation. Some people don't prefer the texture difference of the peel and inside part of an eggplant. Just as some people don't prefer the seeds. Also, while the peel can sometimes be a little bitter, marinating it adds terrific flavor and any bitterness is not an issue when you grill it.

How can I use leftover grilled eggplant?

Marinated grilled eggplant is fantastic in a sandwich. Layer with slices of grilled tomatoes, mozzarella cheese and some basil. Drizzle with olive oil. You could place slices on a pizza or cut up the grilled eggplant first and add on top with some herbs. Add to pasta dishes for a meatless meal. Add the sliced grilled eggplant to a salad or in a vegetarian stir fry.

Marinated Grilled Eggplant ⋆

Description

Marinated grilled eggplant is a delicious side dish that pairs well with so many meals. The marinade is made with olive oil, herbs and spices that coat the eggplant and then soaks in for added flavor.

Ingredients

Units Scale

1 large eggplant, sliced about 1/2 inch thick
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
feta or parmesan cheese, optional

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Instructions

Combine marinade ingredients and stir well.
Place slices of eggplant in a shallow dish and pour marinade over.
Let marinate for about 15 minutes, turning halfway.
Drain eggplant from marinade and preheat indoor grill pan or outdoor gas grill over medium-high heat.
Brush more marinade on eggplant and grill the eggplant slices for 4 minutes. If eggplant is smoking or seem to be get very charred, turn heat down to low-medium.
Flip over, baste again and grill for another 4 minutes until golden brown.
Sprinkle with fresh parsley and optional goat cheese or parmesan cheese.

Notes

*The nutrition reflects using only 1 tablespoon of olive oil. This was how little oil was absorbed into the eggplant.

*Don't flip the eggplant too soon since you want a good sear with nice grill marks on it first. Slide the metal spatula underneath and the eggplant should not be stuck to the pan. If so, it needs another minute or two of cooking before flipping.

*Store leftovers in an airtight container for up to 3 days. Reheat in a pan on the stovetop for 2 minutes until hot.