SMOKY GRILLED EGGPLANT
Smoky Grilled Eggplant is a simple yet flavourful dish perfect for summer barbecues or as a healthy side. The smoky paprika pairs wonderfully with the soft, grilled eggplant, while the garlic adds a savoury touch. Drizzled with olive oil and seasoned with salt and pepper, this dish is quick to prepare and packed with hearty flavours. Ideal for vegans and vegetarians, it can be enjoyed on its own or served with grilled meats or salads. With just a few ingredients, this recipe is an easy and delicious way to enjoy eggplant.
RECIPE CATEGORY
Lunch, Dinner, Snack, Side, Appetisers, Entrée
SERVING SIZE
1 serving
CUISINE
Mediterranean, Middle Eastern, Fusion, Vegan, Vegetarian
PREPARATION/TECHNIQUES
Grill, Sauté, Marinate, Quick & Easy, Low Fat, Low Calorie
OCCASION/HOLIDAY
Summer BBQ, Picnic, Fall, Tailgating, Fourth of July, Potluck, Family Gathering, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Low Fat, Low Cholesterol, Quick & Easy, Kosher, High Fibre, Healthy
DISH TYPE
Grilled Vegetable, Vegan Side, BBQ Side Dish
INGREDIENTS OF SMOKY GRILLED EGGPLANT
- 1/2 small eggplant, sliced
- 1 tsp olive oil
- 1/4 tsp smoked paprika
- 1 clove garlic, minced
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 90
- Protein:5g
- Fat: 7g
- Carbohydrates: 7g
- Fibre: 3g
- Sodium: 140mg
- Vitamin A: 4% of the daily recommended intake
- Vitamin C: 6% of the daily recommended intake
- Iron: 4% of daily recommended intake
PREPARATION
- Prepare The Eggplant: Slice the eggplant into 1/4-inch thick rounds. Place them in a bowl and drizzle with olive oil.
- Season The Eggplant: Sprinkle smoked paprika, minced garlic, salt, and pepper over the eggplant slices. Toss gently to coat evenly with the seasoning.
- Preheat The Grill: Heat your grill or grill pan to medium-high heat. Make sure the grill is clean and well-oiled to prevent sticking.
- Grill The Eggplant: Place the seasoned eggplant slices on the grill. Cook for 3-4 minutes on each side until they are tender and have grill marks.
- Serve Immediately: Remove the grilled eggplant from the grill and serve hot as a side dish or appetiser.
PREP TIME
5 minutes
COOKING TIME
8 minutes
TIPS
- Salting Eggplant: For a milder flavour and softer texture, sprinkle the eggplant slices with salt and let them sit for 10-15 minutes before grilling to draw out excess moisture. Rinse and pat dry before seasoning.
- Even Cooking: Ensure the eggplant slices are of uniform thickness for even cooking and consistent tenderness.
- Char: For a deeper smoky flavour, leave the eggplant on the grill for an extra minute to achieve more charred edges.
VARIATIONS
- Herb Grilled Eggplant: Add fresh herbs like rosemary or thyme to the seasoning for a fragrant twist.
- Spicy Grilled Eggplant: Add a pinch of cayenne pepper or red pepper flakes to the seasoning for a spicy kick.
- Balsamic Glazed Eggplant: Drizzle the grilled eggplant with balsamic glaze after cooking for a sweet and tangy finish.
- Grilled Eggplant With Cheese: Top with crumbled feta or grated Parmesan for a delicious contrast to the smoky flavour.
PREPPING AND STORAGE
- Fridge Storage: Store any leftover grilled eggplant in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a hot pan or oven for 5-7 minutes to maintain texture. Avoid microwaving to prevent the eggplant from becoming mushy.
- Freezing: You can freeze grilled eggplant slices in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.