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Grilled Eggplant


Grilled Eggplant and Red Peppers with Mint Cumin Dressing

  • 1 med eggplant - cut into 1/2“ rounds
  • 2 red bell peppers - cored, seeded, cut into 2” planks
  • 1/4 cup olive oil - initial covering
  • 2 tsp Kosher salt (or 1 tsp table salt) and black pepper - initial spicing
  • 1 small garlic clove - diced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp Kosher salt
  • 2 Tbsp plain yogurt
  • 1 Tbsp chopped fresh mint


  1. Brush eggplant rounds and peppers evenly with 1/4 cup olive oil. Season with salt and pepper.
  2. Whisk garlic through mint in small bowl. Set aside.
  3. Grill vegetables over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
  4. Transfer to platter, rewhisk dressing, brush over vegetables and serve.
  5. Source: Cook's Illustrated 5/1/2009 - optional:eggplant only


Thai Flavored Eggplant Slices

  • 2 eggplants - sliced into 1/2“ thick rounds
  • 1/4 cup olive oil
  • salt and ground black pepper
  • 2 Tbsp lime juice
  • 1 chile - minced
  • 2 tsp sugar
  • 1/2 tsp fish sauce
  • 1/2 tsp minced garlic
  • 1 tsp soy sauce
  • 1 Tbsp minced fresh cilantro


  1. Brush eggplant rounds evenly with olive oil. Season with salt and pepper.
  2. Whisk lime juice through cilantro in small bowl. Set aside.
  3. Grill slices over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
  4. Transfer to platter, rewhisk dressing, brush over rounds and serve.
  5. Source: Cook's Illustrated July 2000


Italian Flavored Eggplant Slices

  • 2 eggplants - sliced into 1/2” thick rounds
  • 1/4 cup olive oil
  • 1 tsp garlic - minced
  • 2 tsp fresh thyme - minced
  • salt and ground black pepper


  1. Brush eggplant rounds evenly with olive oil mixed with garlic and thyme. Season with salt and pepper.
  2. Grill slices over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
  3. Source: Cook's Illustrated 5/1/2009


Eggplant Mixed Grill

  • 2 Tbsp olive oil
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh oregano
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 garlic cloves - minced
  • 1 red onion - cut into wedges
  • 18 fresh asparagus - trimmed
  • 12 crimini mushrooms - stems removed
  • 1 eggplant - sliced into 1/2“ rounds
  • 2 red bell pepper - cut into wedges


  1. In large resealable plastic bag mix the olive oil through garlic. Place the vegetables into the bag, seal and marinate for 2 hours in the refrigerator, turning of occasionally.
  2. Preheat the grill for 5 min. and lightly oil.
  3. Grill the vegetables approx. 6 min. per side until tender.
  4. Allrecipes: eggplant mixed grill


Athenian Eggplant Salad

  • 1 large eggplant
  • 1 tomato - seeded and chopped
  • 1 onion - diced
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp extra-virgin oil
  • 2 Tbsp distilled white vinegar
  • 1/2 cup crumbled feta cheese


  1. Heat grill for med high heat. Pierce eggplant in several locations and place on grill.
  2. Cook until skin is charred and inside is tender, turning often, about 15 min. Remove from heat and set aside until cool enough to handle.
  3. Scoop pulp out of skin and dice. Place in mixing bowl and add the other ingredients. Refrigerate and add salt to taste.
  4. Serve as a salad or on top of whole-wheat bread slices.
  5. Source: allrecipes - Melitzanosalata Agioritiki



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recipe/grilledeggplant.txt · Last modified: 2012/07/29 16:01 by rob