Grilled Marinated Eggplant
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
39
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Capers (drained)1 medium
Garlic (clove, peeled and sliced)1 tsp
Peperoncini (minced)1 cup
Virgin Olive Oil (extra)3 tbsps
Balsamic VinegarDirections:
1
Finely chop the parsley with the capers and garlic
2
Add the oregano and peperoncini and chop everything together
3
Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve
4
Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot
5
Put enough eggplant slices on the grill to cover it without crowding
6
Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over
7
Cook until tender, about 3 minutes more
8
Remove the eggplant from the grill
9
Pour the vinegar into a shallow bowl
10
While still hot, dip each eggplant slice into the vinegar and set it aside on a plate
11
Continue grilling and dipping the eggplant until all the slices are cooked and seasoned
12
Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon
13
Arrange half of the grilled eggplant on the parsley in a single layer
14
Smear each slice of eggplant with more parsley
15
Place a second layer of eggplant on top and spread the remaining parsley on it
16
Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer)
17
Serve at room temperature
18
Finely chop the parsley with the capers and garlic
19
Add the oregano and peperoncini and chop everything together
20
Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve
21
Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot
22
Put enough eggplant slices on the grill to cover it without crowding
23
Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over
24
Cook until tender, about 3 minutes more
25
Remove the eggplant from the grill
26
Pour the vinegar into a shallow bowl
27
While still hot, dip each eggplant slice into the vinegar and set it aside on a plate
28
Continue grilling and dipping the eggplant until all the slices are cooked and seasoned
29
Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon
30
Arrange half of the grilled eggplant on the parsley in a single layer
31
Smear each slice of eggplant with more parsley
32
Place a second layer of eggplant on top and spread the remaining parsley on it
33
Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer)
34
Serve at room temperature
35
Chef's notes: You could make the parsley mixture in a food processor, but I don't
36
I find hand chopping gives me the somewhat drier texture I prefer
37
For this recipe, I don't salt or oil the eggplant; I grill it dry
38
This way, it has a nice chewy texture
39
I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates
40
You could make the parsley mixture in a food processor, but I don't
41
I find hand chopping gives me the somewhat drier texture I prefer
42
For this recipe, I don't salt or oil the eggplant; I grill it dry
43
This way, it has a nice chewy texture
44
I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates