Grilled Eggplant with Garlic and Herbs
Cook along on the interactive map
Ingredients 🧂🥕
- Eggplants3 pcs
Instructions 👩🍳
Step-by-step:
- Prepare the eggplant: Slice the eggplant evenly and prepare it as shown in the illustrated recipe to remove excess moisture if needed. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Season the slices: Brush with olive oil and season both sides with herbs and spices.
- Prepare the grill: Heat the grill for direct cooking and lightly oil the grate if necessary.
- Grill until tender: Cook the eggplant on both sides until deeply marked, tender and lightly caramelised.
- Finish and serve: Add fresh herbs, lemon or the illustrated sauce and serve warm.
Grilled eggplant with a creamy center, garlic and herbs
Soft, creamy eggplant with golden edges and the scent of garlic: give these slices a generous spot on the grill. Add fresh herbs, a squeeze of lemon and some bread to catch the juices.
Even slices cook all the way through
Choose firm eggplants with smooth skin. Olive oil, garlic, herbs, salt and pepper season the slices; lemon gives them a fresh finish. Wash the eggplants, dry them and remove the stem ends. Leave the skin on for support.
Cut evenly thick slices that are sturdy enough to lift. Sprinkle lightly with salt and leave until moisture beads on the surface, then blot thoroughly. This step draws out some water; it does not cook the eggplant. Be sparing with extra salt afterward.
Peel and finely chop the garlic. Wash and dry the herbs, strip off any tough stems and chop the leaves. Brush both sides of the eggplant with olive oil. Save the garlic and herbs to add near the end so they are less likely to burn.
Wait for a soft center
Prepare a clean grate with moderate direct heat and a gentler area according to your grill's instructions. Place the slices across the bars with some space between them. Let the underside brown before easing a wide spatula underneath and turning.
Keep cooking until the flesh softens through the center. If the outside gets dark while the middle is still firm, move the slices to gentler heat and close the lid. A knife should slide through easily; a firm, spongy middle needs more cooking.
Mix the garlic and herbs with a little olive oil, brush over the nearly finished slices and let the garlic lose its raw edge over gentler heat. Watch closely for scorching. Use a clean platter and utensils, kept away from raw meat and its juices.
Wash and cut the lemon, then squeeze a little juice over the warm eggplant. Add pepper and taste before adding more salt.
Serve with a creamy dip
A bowl of tzatziki adds cool yogurt, cucumber and garlic. Keep it chilled until serving and offer it beside the warm slices with bread. The eggplant is also good as part of a mixed vegetable platter.
Lift the soft slices carefully
- Use a wide spatula to support the center.
- Brush on oil instead of pouring it over the grill.
- Move finished slices promptly; they soften further if left on the heat.
A little heat or extra tang
Chili flakes add optional heat. Crumbled feta brings a salty contrast to the soft flesh. Add either at the table so each person can choose.
Plan a vegetable sandwich
Pack promptly chilled slices separately from dip and bread. Add them to a fresh sandwich the next day with washed salad leaves. The eggplant will be softer than straight from the grill.
Frequently asked questions
Why is the center still rubbery?
The eggplant needs more cooking. Finish gently until a knife slides easily through the middle.
Why does the garlic go on late?
Small garlic pieces can burn before thick eggplant slices are ready. Add them near the end and watch the heat.
How do I store leftovers?
Refrigerate in shallow containers at 40°F (4°C) or below within two hours, or one hour above 90°F (32°C). Discard food left out longer. Use within three to four days. If reheating, heat to 165°F (74°C) throughout, checked with a food thermometer.
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