Grilled eggplants are a healthy appetizer and a tasty side dish. Salads and snack dishes with grilled eggplants

Home Appetizers

Grilled eggplants are one of the culinary symbols of summer. This simple recipe uses the power of salt water (aka brine) to make the eggplant crisp and brown on the outside, but creamy and sweet on the inside.

Feel free to dress this dish up with spices and other dressings, including serving with balsamic vinegar, a dollop of pesto, a dollop of Romesco, or a scattering of crumbled feta cheese, and make this simple technique your own. Grilled eggplant is also especially delicious when paired with roasted tomatoes.

After cooking, this vegetable needs to be cooled slightly. Then you can add fresh Italian parsley, garlic, salt and oil. It can also be stored for several days, covered with plastic wrap and placed in the refrigerator.

The best and easiest way to grill eggplant is to not add or brush the eggplant slices with oil before grilling, as you don't want to burn them. It's best to add spices and olive oil after the vegetables are cooked.

Grilled eggplants - a simple recipe

With this simple technique and just one ingredient you can prepare a great, impressive dish.

Ingredients:

Eggplants – 3 pcs.
Olive oil

Preparation:

Dissolve 2 tablespoons salt in 1 cup warm water; stir until the salt is completely dissolved. Add 6-8 cups of cold water.

Cut off and discard the stem end of the eggplant.

Cut the eggplants into slices of diagonal, transverse or longitudinal thickness. Place the slices in salted water. Leave for 30 minutes.

Salting eggplants will make the crust brown and crispy and the flesh creamy and sweet.

Meanwhile, heat coals or gas grill over medium heat.

Drain the eggplants and dry them.

Brush one side of the eggplant with olive oil and sprinkle with salt. Place them on the grill. Close the lid if using a gas grill and cook until grill marks appear in about 5 minutes. Do the same on the other side.

Serve hot or at room temperature.

Recipe with zucchini

The dish takes 80 minutes to prepare.

Compound:

half a kilo of zucchini;
three cloves of garlic;
half a kilo of eggplants;
7 tbsp sour cream;
a bunch of dill;
salt.

Preparation:

Cut the eggplants into 1 cm thick slices and add salt. Leave for 20 minutes.
Mix salt and sour cream, add finely chopped herbs and chopped garlic.
Cut the zucchini in half, then into wide halves.
Lubricate each piece of vegetables with the marinade and leave for half an hour.
Place the vegetables on the grill and bake until cooked on both sides.

Makes four servings. Total calorie content – 760 kcal.

Spicy grilled eggplants

This juicy and spicy taste of eggplant goes well with grilled meat.

Ingredients:

Eggplants – 2 pcs.
Olive oil
Cajun seasoning – 3 tsp.
Lemon juice

Preparation:

Grease the eggplant pieces with oil. Sprinkle with lemon juice; sprinkle with seasoning. Let stand for 5 minutes.

Grill the eggplant, covered, for 4-5 minutes on each side.

In sauce with tofu

Many Asian cuisines use eggplant in a variety of dishes, mixing it with savory seasonings and sauces. This Korean recipe suggests cooking vegetables along with tofu.

What ingredients will you need?

To make this Korean dish, you will need the following ingredients.

To prepare tofu:

240 g tofu;
3 tbsp. l. corn starch;
2 tbsp. l. sesame oil.

For the sauce:

1 tbsp. l. sesame oil;
2 tbsp. l. almond or peanut butter;
1 tbsp. l. tamari (or soy sauce);
1 tbsp. l. lime juice;
1.5-2 tbsp. l. maple syrup or coconut sugar;
1 medium chili pepper, chopped.

For eggplants:

1 tbsp. l. sesame oil;
2 medium thin eggplants (cut into small cubes);
1 tbsp. l. tamari (or soy sauce);
1 tbsp. l. maple syrup;
1 tsp. sesame seeds (optional).

To submit (optional):

2-3 tbsp. (or servings) of white, brown or red rice;
kimchi and other Asian pickles.

Step-by-step cooking process

The preparation of this dish includes several steps:

You should start by wrapping the tofu in a clean towel. Then you need to put something heavy on top (for example, a cast iron frying pan) for 10 minutes to force out excess moisture.
If the dish is served with traditional rice, it is necessary to boil it first, cover with a lid and set aside.
Next, prepare the sauce in a medium bowl by whisking together the sesame oil, almond oil, tamari, lime juice, maple syrup, and crushed chili pepper. The results should be tasted to adjust the seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili peppers for heat or maple syrup for sweetness.
Next, heat a large skillet over moderate heat, cut the pressed tofu into small rectangles, dredge them on all sides in cornstarch (they should be well coated) and fry in 2 tbsp. l. sesame oil for 5 minutes, turning several times.
Read also: Lightly salted cucumbers, cold recipe - the best ways to pickle crispy cucumbers
After this, add the sauce to the pan and mix everything, cook for another 2-3 minutes, stirring gently to ensure even frying on all sides.
Next, you need to transfer the tofu to a plate, pour another 1 tbsp into the frying pan. l. sesame oil and add the eggplant cubes, drizzle with tamari, maple syrup, sesame seeds (optional) and cook, stirring often, for 2-3 minutes, or until lightly browned on all sides.

How to serve this dish

To assemble the dish for serving, divide the rice between serving bowls and top with eggplant, tofu and other desired toppings such as fresh vegetables, Asian pickles, kimchi or chili garlic sauce.

Grilled eggplants on charcoal

An incredibly aromatic summer dish, ideal for a picnic and friendly feast.

Ingredients:

Eggplants – 2-3 pcs.
Spices
Oil
Garlic – 2 pcs.
Bacon – 3 slices
Paprika (spices)
Thyme – 2 sprigs
Cheese – 40 g

Preparation:

Heat the coals on the grill.

Score the eggplant without cutting all the way through. Soak in salted water.

Crush the garlic. Chop the thyme. Mix garlic, thyme, paprika and oil.

Chop the bacon. Mix bacon with garlic mixture.

Place the bacon pieces in the eggplant slots.

Thread whole eggplants onto skewers. Grill, turning constantly. Cook for about 30 minutes.

Sprinkle the dish with grated cheese.

Breaded frying option

You can cook eggplant in a frying pan with a breading, which will pleasantly change the texture of each slice. The result is a crispy and tasty snack containing vitamins and other useful substances.

What ingredients will you need?

To fry vegetables in a crispy breading, you will need:

1 large eggplant;
2 tbsp. flour;
3 eggs, beaten;
2 tbsp. breadcrumbs;
refined oil for frying;

For topping:

0.5 tbsp. grated parmesan cheese;
freshly ground parsley or basil.

Step-by-step cooking process

To prepare delicious breaded eggplant, you will need to follow these steps:

It is necessary to peel the eggplants and cut into slices no thicker than 7 mm, season with pepper and salt.
Next, you need to place the flour, eggs and breadcrumbs on separate plates or shallow bowls.
Then you need to place each piece of eggplant first in flour, rolling it and covering all sides, shaking off the excess.
After this, dip the floured slice into the egg, covering all sides.
Finally, you need to dip it in breadcrumbs, thoroughly rolling it on all sides.
It's best to do this up to 2 hours before frying. This will help the breading stick better. Therefore, it is advisable to place the eggplants covered with all the ingredients in the refrigerator, placing them on a baking sheet or flat volumetric plates.
When the time for actual cooking comes, pour enough oil into a frying pan with a thick bottom (it should be refined so that there is no smoke and soot) to form a layer 5 mm thick.
It is necessary to heat the pan thoroughly so that the oil is very hot. You can check its temperature by throwing in a few bread crumbs. If they sizzle, the oil is ready. If the breadcrumbs brown or blacken too quickly, reduce the heat level.
Now you need to carefully place the prepared eggplant slices into the oil in one layer. There is no need for them to overlap each other - it is better to cook the vegetable in batches.
It takes about 2-3 minutes to fry the eggplants. on each side. The finished slice should be golden brown.
To check the readiness of the eggplants from below, you can use a metal spatula. As soon as the slice is browned on one side, turn it over to the other using a spatula or tongs.
Place the finished fried eggplants on a baking sheet lined with a paper towel. When all the slices are ready, you need to transfer them to a large dish. If desired, you can garnish them with grated Parmesan and fresh herbs.

How to serve this dish

Breaded eggplants should be served immediately, sprinkled with grated cheese and/or fresh herbs. You can use ricotta as an accompaniment, as well as marinara or pesto sauces for dipping.

Italian grilled eggplant

This is a simple, unpretentious and light appetizer or side dish. A few fresh ingredients will make this one of your favorite vegetable dishes.

Ingredients:

Eggplants – 3 pcs.
Italian parsley – 8 g
Garlic - 2 cloves
Olive oil

Preparation:

Wash and trim the ends of the eggplant. Cut them lengthwise and grill the slices for 1-2 minutes on both sides.

Sprinkle a pinch of salt, a little chopped garlic, a little chopped parsley on the eggplant and drizzle with olive oil. Toss gently and serve with plain bruschetta.

With soy sauce glaze

Eggplants can be cooked in a frying pan not only by frying and stewing, but also by glazing. The result is a dish with an original taste that feels both sweet and spicy.

What ingredients will you need?

To prepare glazed eggplants, you need the following:

1 eggplant (5-6 tbsp. cut into cubes);
2 tbsp. l. olive oil;
0.25 tbsp. soy sauce;
0.25 tbsp. brown sugar;
2 cloves of garlic, minced;
1 tbsp. l. grated fresh ginger.

Additionally for submission:

0.25 tbsp. chopped peanuts;
2 leeks, chopped (green parts);
4 tbsp. cooked rice;
2 tbsp. l. mayonnaise;
1 tbsp. l. sriracha.

Step-by-step cooking process

To prepare eggplant with ginger glaze, you will need to follow these steps:

Eggplants need to be cut into cubes 1.5-2 cm thick.
Then you need to add olive oil to a large shallow frying pan, heat it and add the eggplant cubes, cook, stirring occasionally, until they are soft (about 10 minutes). If the pieces start to stick, you should add a couple of tablespoons. l. water.
While the eggplant is frying, you need to prepare the soy sauce and ginger glaze. To do this, mix soy sauce, brown sugar, minced garlic and ginger in a bowl.
Once the eggplants are soft, pour the soy ginger glaze over them, making sure to scrape up any sugar that may have settled at the bottom of the bowl.
Next, you need to continuously stir the contents of the pan and continue cooking for another 5 minutes, then turn off the heat.

How to serve this dish

Before serving, sprinkle the glazed eggplant with chopped peanuts and chopped green leeks. It is recommended to serve this dish on the same plate with cooked rice, topped with a mixture of mayonnaise and sriracha sauce.

Grilled eggplant with balsamic marinade

A simple but delicious marinade of balsamic vinegar, garlic and oil makes eggplant delicious and easy to grill.

Ingredients:

Eggplant – 1 pc.
Balsamic vinegar
Spices
Olive oil
Garlic powder

Preparation:

Cut the eggplants into circles.

Brush with a mixture of olive oil and spices.

Grill for 5 minutes on both sides.

Pour a mixture of balsamic vinegar, oil, garlic powder and spices over the cooked eggplants.

While some people find the eggplant skin difficult to cook, leaving the skin on the grill helps the eggplant slices maintain their shape and makes them easier to cook.

Bake in the oven

Judging by the reviews, it turns out very tasty if you grill eggplants and zucchini together, and you can also add sweet peppers to them. All vegetables need to be cut into rings (peppers into strips) and placed in a pre-prepared marinade (a tablespoon of lemon juice, a tablespoon of sea salt, a tablespoon of balsamic vinegar, a chopped garlic clove). Leave for ten minutes. Grease a baking sheet with oil, place vegetables, sprinkle with grated cheese. Bake for fifteen to twenty minutes at two hundred degrees. Grilled eggplants in the oven are ready!

Grilled eggplant with garlic

With this method of cooking, eggplants become an unsurpassed snack. They are very different from just fried eggplant because they use less oil.

Ingredients:

Eggplants – 1 pc.
Spices (salt, pepper, Italian herbs and thyme)
Olive oil
Garlic – 5 cloves

Preparation:

Slice the eggplants. Sprinkle salt and leave them.

Sprinkle vegetables with pepper, Italian herbs and thyme.

Squeeze the garlic. Mix with oil.

Grill the eggplants.

Pour the prepared eggplants with a mixture of garlic and oil.

Before the beginning

It is very important before you start baking to prepare the vegetables in advance: wash them all thoroughly, dry them, remove the stalks (notabene: first wash and only then remove the stalks, and not vice versa). Reviews from housewives indicate that compared to other fruits, eggplants (as well as zucchini or peppers) take longer to cook, therefore, when planning to combine “little blue” and some other ingredients, you should take this point into account. You can either whole (if they are very small) or cut into pieces (in this case you should not make the slices too small).

For grilled eggplants on a grill or skewers, you should take care of the fire in advance so that by the “X hour” it will already have burned out. By the way, when placing vegetables on a skewer, you should be very careful, as juice may leak from the fruit. Eggplants should be baked on a wire rack for no more than ten minutes, and even less if they are cut into pieces. The main thing is not to forget to turn the vegetables.

Recommendations for cooking grilled eggplants in a frying pan include the following nuances: you need to fry the fruits until stripes of golden brown color appear on them, and before putting the “little blue” ones on the frying pan, it is best to grease it with olive oil. But only just a little! It is better to take the frying pan itself with a Teflon coating.