This Grilled Eggplant is simple yet so delicious. Lightly charred and drizzled with homemade balsamic dressing, this elegant dish can be served as an appetizer or part of the main course.
Grilled Eggplant is a really flavorful dish that you can enjoy any time of the day. It's easy to make and very versatile. This recipe will show you how to prepare the eggplant so you get the most out of its natural flavor. And with a homemade balsamic dressing and fresh arugula, the flavors are the perfect combination of fresh, tangy, and savory.
Eggplant is a great vegetable to use as it has nice firm flesh that's almost "meaty," but it can also be cooked until soft and mixed in with other ingredients, like in these Eggplant "Meatballs." With these Grilled Eggplant slices, the light char really enhances the flavor and makes it deliciously savory. Let's take a look at what you'll be using to make this tasty dish.
Video Tutorial
What you'll need
- Eggplants. Try to find fresh eggplants that are firm.
- Olive Oil. I recommend using extra virgin olive oil.
- Balsamic Vinegar. Choose a good quality one.
- Garlic. Fresh garlic is a must here.
- Salt.
- Arugula. Optional. To serve.
How to make it
1. Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing.
2. To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.
3. Heat your grilling pan to a medium heat. While the pan is heating, remove some of the water from the eggplants with the help of a kitchen towel.
4. Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook.
5. After about 2 minutes, check to see if they have developed nice char marks, and then flip them over onto the other side. Once cooked, remove and place on a chopping board to rest. Repeat this step until you run out of eggplant slices.
6. To plate the grilled eggplant, massage a handful of arugula or baby spinach in your hands and place in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the eggplant slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.
Tips for the best Grilled Eggplant
- Slice the eggplant the same size. You want the slices to be on the thin side and about the same thickness for all. This helps them cook evenly so they are not burnt or undercooked.
- Salt and pat the eggplant dry. Doing this will remove excess water from the eggplant. Doing this enables them to char easier and keeps them from getting soggy.
- Heat the pan before putting the eggplant in it. Having the pan already hot ensures that the eggplant will cook fast and develop a nice char and texture.
- Massage the arugula. If you plan to serve this dish with arugula, massage the leaves to cause some wilting. This unleashes their tangy full flavor without the bitterness.
Add-ins and Substitutes
- Substitute the eggplant with other vegetables. You can make this dish with slices of zucchini or Portobello mushrooms, too. Or try okra.
- Use cast iron grill skillet. You can also grill these outdoors. If you don't have cast iron skillet, you can also use a non-stick skillet (no oil) to char the eggplants nicely.
- Add some heat. Spice this recipe up with some cayenne pepper or red pepper flakes. You can also add your favorite spicy pepper to the dressing.
How to Store
Store any leftover Grilled Eggplant in an airtight container in the fridge. It will keep for about 3-5 days.
How to Serve it
- On its own. If you are setting this out as an appetizer, you can simply enjoy it as is, on a bed of arugula.
- With baguette. Toasted bread or baguette slices can be served with these Grilled Eggplant slices as a light meal.
- In a Sandwich. For a delicious vegan lunch or dinner, add this to a roll, sliced bread, or pita, then top with arugula and balsamic dressing.
- With pasta. You can serve these on the side with your favorite pasta dish. Try this Creamy Lemon Spaghetti or Tomato Mushroom Spinach Pasta.
This Grilled Eggplant goes great with so many dishes. I hope you'll enjoy its savory and tangy flavors as much as I do.
More tasty vegan recipes to try:
Grilled Eggplant
Video Tutorial
Ingredients
- 1 medium eggplant
- 1 small bunch of arugula optional
- 2 tsp. salt or to taste
For the balsamic dressing
- 3 tbsp. extra virgin olive oil
- 3 tbsp. balsamic vinegar
- 1 garlic clove, minced
Instructions
- Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing.
- To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.
- Heat your grilling pan to a medium heat. While the pan is heating, remove some of the water from the eggplants with the help of a kitchen towel.
- Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook.
- After about 2 minutes, check to see if they have developed nice char marks, and then flip them over onto the other side. Once cooked, remove and place on a chopping board to rest. Repeat this step until you run out of eggplant slices.
- To plate the grilled eggplant, massage a handful of arugula or baby spinach in your hands and place in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the eggplant slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.
Notes
Tips for the best Grilled Eggplant
- Slice the eggplant the same size. You want the slices to be on the thin side and about the same thickness for all. This helps them cook evenly so they are not burnt or undercooked.
- Salt and pat the eggplant dry. Doing this will remove excess water from the eggplant. Doing this enables them to char easier and keeps them from getting soggy.
- Heat the pan before putting the eggplant in it. Having the pan already hot ensures that the eggplant will cook fast and develop a nice char and texture.
- Massage the arugula. If you plan to serve this dish with arugula, massage the leaves to cause some wilting. This unleashes their tangy full flavor without the bitterness.
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