Health

Grilled Eggplant | Mark’s Daily Apple


grilled eggplant on a white plateGrilled eggplant is a simple and delicious accompaniment! In this recipe, we salted the eggplant to help remove some of the water and moisture from the slices so you get an eggplant that is crispy on the outside and tender on the inside. Enjoy such aubergine with a splash of fresh herbs, or drizzle with balsamic vinegar, tahini sauce, or Italian Primal Kitchen or Balsamic Vinaigrette.

We like to use Italian, Graffiti, Chinese or Japanese eggplant for this recipe. They are meaty, firm and have a good grip for grilling well. Feel free to adjust the baking time depending on your grill and any part on the hob that’s hotter than the others. The end result will be crispy on the outside and soft and flavorful on the inside without being chewy. If the flesh of the eggplant is tough but the outside is too brown, lower the grill temperature slightly and cook the eggplant longer – tough eggplant usually means it’s undercooked.

How to bake eggplant

First, you cut off the stem and end of each eggplant. Then, cut the eggplant into slices about ½” thick. You can also cut them at an angle or into thick strips if desired. Place the sliced ​​eggplant in a large bowl and add a pinch of salt. Toss the eggplant to distribute the salt. Place a large cloth or towel over the large skillet and place the sliced ​​eggplant on top. Let the eggplant rest for about 30 minutes. You can also place a towel over the eggplant and another pan on top to press the eggplant down and release more water.

Raw sliced ​​eggplant on a baking sheet

Blot or wipe the eggplant slices with a towel to remove excess moisture. Then salt and put them in a bowl. Put the olive oil in another bowl until the oil solidifies and begins to seep into the slices.

Raw sliced ​​eggplant in a silver bowl

Preheat your grill to medium-high and clean the grill. Once hot, add the eggplant slices and bake for about 2 minutes, then turn them 90 degrees with tongs and bake for another minute or two to get nice chars on one side. Repeat with the other side until the eggplant is crispy on the outside but soft on the inside. Adjust the time as needed depending on which part of the roast is hottest so that the eggplant is cooked through but not burned. Repeat with the remaining eggplant.

grilled eggplant on the griddle

Serve your eggplant with a splash of fresh herbs, a dash of balsamic vinegar or tahini, or your favorite Primal Kitchen sauce like Italian or Balsamic Vinaigrette!

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Description

Grilled eggplant is a simple and delicious accompaniment! In this recipe, we salted the eggplant to help remove some of the water and moisture from the slices so you get an eggplant that is crispy on the outside and tender on the inside.



  1. Cut off the stem and end of each eggplant. Cut eggplant into slices about ½” thick. You can also cut them at an angle or into thick strips if desired.
  2. Place the sliced ​​eggplant in a large bowl and add a pinch of salt. Toss the eggplant to distribute the salt.
  3. Place a large cloth or towel over the large skillet and place the sliced ​​eggplant on top. Let the eggplant rest for about 30 minutes. You can also place a towel over the eggplant and another pan on top to press the eggplant down and release more water.
  4. Blot or wipe the eggplant slices with a towel to remove excess moisture and salt and place them in a bowl. Put the olive oil in another bowl until the oil solidifies and begins to seep into the slices.
  5. Preheat your grill to medium-high and clean the grill. Once hot, add the eggplant slices and bake for about 2 minutes, then turn them 90 degrees with tongs and bake for another minute or two to get nice chars on one side. Repeat with the other side until the eggplant is crispy on the outside but soft on the inside. Adjust the time as needed depending on which part of the roast is hottest so that the eggplant is cooked through but not burned. Repeat with the remaining eggplant.
  6. Serve your eggplant with some fresh herbs, some balsamic or tahini vinegar, or your favorite Primal Kitchen sauce (we love Italian or Balsamic Vinaigrette!)
  • Preparation time: 40 minutes
  • Cooking time: 8-10 minutes

Nutrition

  • Serving size: 1/6 or recipe
  • Calories: 153.3
  • Street: 6.7g
  • Sodium: 102.3mg
  • Fat: 12.3g
  • Saturated fat: 1.7g
  • Trans fats: 0g
  • Carbohydrates: 11.1g
  • Fiber: 5.7g
  • Protein: 1.9g
  • Cholesterol: 0mg
  • Net carbs: 5.22g

Key word: Lady’s song

Information about the Authors

Priscilla Chamessian

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low-FODMAP cooking. See what she’s cooking Priscilla Cooksand follow her culinary adventures on Instagram and Pinterest.

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