Grilled Eggplant with Fresh Herbs
After a very wet winter here in California (for a welcome change), it looks like spring is finally around the corner. If you’re anything like my family, the warmer weather means more outdoor cooking on the grill. My husband and teen son are meat-eaters and I’m a vegetarian, so it’s usually up to me to find some grill-worthy veggie recipes if I don’t want to heat up the inside of the house.
Eggplant is a great grilling veggie. It’s meaty enough to be the main focus of the meal, but it does just as well alongside some chicken or steak, and it holds up well without falling apart or falling in between the grates. As with most recipes, fresh herbs are best, but if you don’t have any on hand, dried will be just fine.
- 1 Eggplant, sliced about 1″ thick
- 3 T olive oil
- 1 T balsamic vinegar
- 2 Cloves garlic, minced
- ¼ C fresh (or 1 Tbsp dried) basil, finely chopped
- ¼ C fresh (or 1 Tbsp dried) thyme, finely chopped
- ¼ C fresh (or 1 Tbsp dried) dill, finely chopped
- ¼ C fresh (or 1 Tbsp dried) oregano, finely chopped
- Salt and pepper to taste
- Lightly salt the eggplant slices and let them sit for about 15 minutes, allowing the salt to draw out most of the moisture.
- While the eggplant is sitting, combine the oil, vinegar, garlic, herbs, salt, and pepper in a glass bowl. Let sit for about 15 minutes to let the flavors mingle.
- Gently pat the eggplant slices dry with paper towel or a clean dish towel.
- Brush eggplant slices with the oil and herb mixture on both sides, evenly distributing the herbs.
- Place the eggplant on a lightly greased grill and grill for about 7 to 8 minutes on each side.