How to Make Italian Grilled Eggplant
Italian grilled eggplant is a beloved classic for a reason. Balsamic vinegar and garlic blend perfectly to elevate the natural sweetness of the eggplant. Giving it a rich and fragrant flavor. Furthermore, the eggplant becomes tender with a slight char that only adds to its irresistible texture.
You can serve this dish in a versatile manner, either as an antipasto to kickstart your meal or as a side to complement your main course. Additionally, try using the grilled eggplant as a filling for your next panino.
Regardless of how you serve it, this dish is sure to be a crowd-pleaser at your next gathering.
Vincenzo’s Top Tips To Make Italian Grilled Eggplant
Careful in slicin’
Be careful not to slice them too thin!
If your skillet/grill is at the right temperature, the eggplants should be cooked well within a few minutes.
Just enough for everything
Keep your eye out for the garlic making sure there is some on each slice – but not too much. The spoon will help with this!
Italian Grilled Eggplant
- Teaspoon Pastry brush
- Skillet pan Or BBQ (Grill)
- Garlic press only if you have one
- 1 Medium sized eggplant
- Freshly chopped parsley Handful
- 1 Garlic clove
- Extra virgin olive oil EVOO
- Small bunch rocket leaves Arugula
- Balsamic vinegar pref from Modena
- Italian grilled eggplants can be cut different ways, in this recipe; I’ve chosen to cut them into circles.
- First, trim each end of the eggplant then hold the eggplant on one side and start to cut round strips, approx. 1cm thick.
- Lay the eggplant strips flat on a chopping board and sprinkle salt all over them. Then, leave them to the side for 5 minutes.
- While you are waiting, crush one garlic clove into a glass and add 6 tablespoons of EVOO.
- Add 2-3 tablespoons balsamic vinegar and stir well – this is the dressing for your Italian grilled eggplants.
- If you feel like there is too much vinegar, add another touch of EVOO.
- Wash and strain the arugula and put it into a bowl before adding 2 teaspoons of the dressing and mixing it through. This is the garnish for your Italian grilled eggplants.
- Heat up your grill/skillet to a medium/high heat.
- Using kitchen paper, gently pat down the eggplants which will have created water from the salt.
- Once the grill/skillet is hot, place the eggplants on top and leave to cook. Don’t fill the pan too much as it’s best to just cook in batches (Depending on the size of your grill/skillet).
- Check they aren’t burning every now and then and once they have turned lightly golden and become a little charred, turn them over using a set of tongs or a fork and cook on the other side. Once cooked, remove and place on a chopping board to rest.
- Repeat steps 10 & 11 until all of your eggplants are grilled.
- Once the Italian grilled eggplant have slightly cooled, layer them on a flat plate (where you wish to serve them) and add the dressing by using a spoon to drizzle it all over then spread using the back of it or you can also use a pastry brush to spread it too.
- If you wish, add some cracked pepper on top along with some freshly chopped parsley.
- Finally, garnish the plate with the rocket/arugula.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Italian Grilled Eggplant
This is a versatile dish that can be enjoyed in multiple ways. Moreover, you can serve it as a side dish to complement your main course or add it to your panini with prosciutto and burrata to create a delicious sandwich.
Plus, it’s a great way to get your daily dose of vegetables without sacrificing taste or flavor.
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