8 grilled eggplant recipes for a great picnic

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Supplement vegetables with garlic, herbs, honey, ketchup, soy sauce and more.

1. Grilled eggplants with herbs and garlic

Ingredients

• 2 eggplants;
• 2½ teaspoon salt
• 120 ml of vegetable oil;
• 3 cloves of garlic;
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• ½ teaspoon ground black pepper.

Preparation

Cut the eggplants into slices about 6 mm thick. Rub them on all sides with 2 teaspoons of salt and let sit for 15 minutes. Blot vegetables with a paper towel.

Combine oil, remaining salt, chopped garlic, herbs and pepper. You can add less or more salt - according to your taste. Dip each eggplant round in this mixture on both sides.

Place them on a wire rack and fry for 5-7 minutes on each side until golden brown. Dip the vegetables in the oil mixture again before serving.

2. Whole eggplants with lard on the grill

Ingredients

• 2 eggplants;
• a piece of bacon;
• salt to taste;
• ground black pepper - to taste;
• ground chili - to taste;
• 2 tablespoons of vegetable oil;
• a few sprigs of cilantro;
• a few sprigs of parsley;
• 4 cloves of garlic.

Preparation

Make several cross cuts on the eggplant without bringing the knife to the board. Divide the bacon into as many thin plates as the cuts were made on the vegetables.

Season the lard with salt, black pepper and chili. Brush the inside and outside of the eggplant with oil and place the bacon in the slots.

Skewer the eggplants along their entire length. Cook on a charcoal grill, turning occasionally, about 20 minutes, until tender. Sprinkle with chopped herbs and chopped garlic before serving.

3. Grilled eggplants with ketchup, honey and oregano

Ingredients

• 1 eggplant;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of ketchup
• 1½ tablespoon red or white wine vinegar
• 1 tablespoon honey;
• ¾ teaspoon dried oregano;
• a pinch of dried garlic;
• salt to taste;
• ground black pepper - to taste.

Preparation

Cut the eggplant into slices 6–8 mm wide. Combine oil, ketchup, vinegar, honey, oregano, garlic, salt and pepper.

Dip the eggplants in the icing and place on a wire rack. Fry for 5-7 minutes on each side until golden brown. If there is any icing left over, brush the vegetables with it while cooking.

4. Grilled eggplants with ginger, garlic, soy sauce and hot pepper

Ingredients

• 1 teaspoon ground cinnamon
• 1 tablespoon ground coriander
• ¼ a teaspoon of ground allspice;
• ¼ a teaspoon of ground chili;
• salt to taste;
• ground black pepper - to taste;
• 2 tablespoons chopped fresh thyme
• 4 cloves of garlic;
• 1 tablespoon finely grated fresh ginger
• 3 tablespoons lime or lemon juice
• 4 tablespoons of soy sauce
• 1-2 tablespoons of sugar or other sweetener;
• 2 tablespoons of vegetable oil;
• a few feathers of green onions;
• 1 small hot pepper;
• 1-2 eggplants.

Preparation

Combine cinnamon, coriander, allspice, chili powder, salt, black pepper, thyme, minced garlic, ginger, citrus juice, soy sauce, sugar, butter, minced onion, and finely chopped seedless hot peppers.

Remove the stem from the eggplant and cut the vegetables lengthwise into thin strips. Lubricate on both sides with the prepared glaze. Fry on a wire rack for 5-7 minutes on each side.

5. Grilled eggplants with honey, garlic and balsamic vinegar

Ingredients

• 1-2 eggplants;
• salt to taste;
• 2 tablespoons of honey;
• 4 tablespoons of vegetable oil;
• 4 cloves of garlic;
• 1-2 teaspoons of paprika;
• 4 teaspoons of balsamic vinegar
• ground black pepper - to taste.

Preparation

Cut the eggplants into slices about 8 mm thick. Rub them with salt on all sides and let sit for 15 minutes. Then blot with a paper towel.

Combine honey, oil, chopped garlic, paprika, vinegar, salt and pepper. Dip the eggplant into the mixture and place on a wire rack.

Brown the vegetables for 5-7 minutes on each side. If there is a marinade left over, grease the eggplant with it while cooking.

6. Grilled eggplants with lemon juice, feta and basil

Ingredients

• 1 clove of garlic;
• 4 tablespoons lemon juice
• 1 tablespoon vegetable oil;
• 1 teaspoon balsamic vinegar
• salt to taste;
• ground black pepper - to taste;
• 1 eggplant;
• 150-200 g feta;
• a few basil leaves.

Preparation

Combine chopped garlic, 3 tablespoons of lemon juice, oil, vinegar, salt and pepper.

Remove the tips from the eggplant and slice the vegetables lengthwise into thin slices. Lubricate with the prepared mixture. Place on a wire rack and cook for 5-7 minutes on each side until golden brown.

Combine feta, chopped basil, leftover lemon juice, and pepper. Remove the cooked eggplants from heat and place the cheese mass on top of them.

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7. Grilled eggplants with tomato dressing

Ingredients

• 1-2 eggplants;
• 2 tablespoons of vegetable oil;
• 1 large tomato;
• 1 tablespoon white wine vinegar
• 2 tablespoons chopped fresh oregano
• 1 clove of garlic;
• salt to taste;
• ground black pepper - to taste.

Preparation

Cut the eggplants into 1cm slices and brush with half the oil. Brown on a wire rack for 4-6 minutes on each side.

Cut the tomato into small cubes. Combine it with the remaining oil, vinegar, oregano, minced garlic, salt and pepper.

Transfer the eggplant to a platter and spread the tomato dressing on top.

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8. Whole grilled eggplants with garlic and dill

Ingredients

• 2 eggplants;
• a few sprigs of dill;
• 4 cloves of garlic;
• 2-3 tablespoons of vegetable oil;
• salt to taste.

Preparation

Make several deep longitudinal or transverse cuts on the eggplants without completely separating the vegetables. Place each on a sheet of foil.

Combine chopped dill, coarsely chopped garlic, oil and salt. Rub the eggplant inside and out with this mixture. Wrap them tightly in foil.

Place the eggplants on a wire rack or directly over the coals. Cook, turning occasionally, for about 20 minutes.

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