How to Make Italian Grilled Eggplant
Grilled eggplant is a great addition to any meal, and this recipe is no exception. Not only is it a healthy and tasty alternative to salad, but it’s also incredibly versatile. Furthermore, the eggplant can be served on its own, as a side dish.
Additionally, the combination of grilling and balsamic vinegar creates a delicious smoky flavour, and the eggplant’s creamy texture makes it a perfect complement to any dish. Lastly, it’s easy to prepare and can be made in advance, making it a great option for busy weeknights or entertaining guests.
Watch Grilled Eggplant video recipe:
How to Make GRILLED EGGPLANT Like an Italian
Vincenzo’s Top Tips To Make Italian Grilled Eggplant
Top and Bottom
Firstly, make sure to cut the top and bottom of the zucchini.
Slice it first!
Make sure yo slice the skin off each end piece because it can be tough and hard to grill.
Turn it if it’s golden and brown.
If it has started to brown and it has lines on it, you can turn it to the other side and do the same for all of them.
Italian Grilled Eggplant
Equipment
- Grilling pan
- Set of tongs
- knife
- Chopping-board
- Small mixing bowl
- Glass
Ingredients
- 2 Large zucchini
- 1 bunch Mixed Mediterranean salad of your choice
- Fresh parsley A handful. Chopped
- 2 pinches Table salt
- Extra virgin olive oil EVOO
Instructions
- Cut the top and bottom of the zucchini.
- Cut the eggplant lengthways down the middle
- Heat the grilling pan for around 2 minutes (medium heat).
- Place one half of the eggplant facing down on a chopping board and make slices about 1cm apart.
- Slice the skin off each end piece because it can be tough and hard to grill.
- Place the strips of grilled eggplant on the grill and sprinkle a small pinch of salt over the top to help the excess water come out.
- After a few minutes, using your tongs, pick up one of the strips and check the bottom. If it has started to brown and it has lines on it, you can turn it to the other side and do the same for all of them.
- Turn each slice a couple more times until they become lightly golden and brown.
- Remove the grill from the stove and place the strips of eggplant on to a chopping board.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Italian Grilled Eggplant
To make this Italian Grilled Eggplant recipe, start by cutting the slices of grilled eggplant in half and letting them rest. Next, use your hands to pick up a ball of rocket or baby spinach and place it onto a flat white plate or antipasto style serving board. Drizzle some extra virgin olive oil over the top of the salad.
Lean each of the pieces of eggplant onto the salad, overlapping them slightly around the sides. Then, mix 3 tablespoons of extra virgin olive oil with ¼ glass of balsamic vinegar in a bowl and drizzle the mixture over the grilled eggplant.
Be sure to wet most of it so it will soak through. For extra flavor, you can sprinkle chopped parsley over the top. This healthy and delicious dish is perfect as a starter or an alternative to a salad. With just enough balsamic to add a punch of flavor for your taste buds.
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