Grilled Eggplant
Delicious grilled eggplant slices prepared in fresh garlic and herb marinade. These smoky and charred slices are the perfect vegetable side - and ready in just 20 minutes!
Servings: 6
Equipment
Ingredients
- 2 large eggplants
- 6 cups water
- 2 tbsp kosher salt
Marinade
- ½ cup cooking oil
- 4 cloves garlic minced
- 2 tbsp fresh parsley
- 2 tbsp fresh mint
- ½ tsp red chili flakes
Instructions
- Remove the leaves and stem from each eggplant, then slice cut into ¼-inch thick slices
- In a shallow bowl, combine water with salt and mix until the salt dissolves
- Add eggplant slices to the bowl and toss to coat each side in the saltwater brine. Weigh down eggplant slices, if necessary, with a plate or pot lid.
- Preheat the grill to medium heat. Lightly oil the grates with an oil-soaked paper towel.
- In a bowl, combine the oil, garlic, fresh parsley, fresh mint, and red chili flakes. Mix with a fork or whisk to combine.
- Drain and pat dry each eggplant slice and transfer to a baking dish
- Brush each side of the eggplant slices with the oil mixture
- Arrange the slices in a vegetable grill basket before placing basket on grill grates
- Grill the eggplant for 10-15 minutes, flipping halfway. The eggplant is done when each slice is slightly blackened and fork tender. Remove from the heat and serve.