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My Mother-in-law’s Grilled Eggplants

Grilled Eggplant

My mother-in-law’s eggplants are grilled or oven-roasted. They are an easy, fast, and super tasty vegetable side dish that is light! The eggplants are grilled and subsequently cut into small pieces and seasoned with a fragrant marinade based on oil, garlic, vinegar, parsley, mint, and pepper, making them tasty and juicy!

As you will understand, this recipe is from my mother-in-law, who prepares these grilled eggplants throughout the summer! It is one of the many tasty recipes that my mother-in-law exhibits at her summer gastronomic tables.

These grilled eggplants are very simple and versatile to prepare! You can add aromas that you like, such as thyme or any other herb, and adjust the amount of vinegar and garlic according to your taste! Remember that the longer you let your grilled eggplants marinate in the fridge, the better and tastier they become!

They are perfect as an accompaniment to meat, cured meats, and dairy products. Marinated eggplants can (must!) be prepared a little in advance to ensure that the flavors of the marinade mix well with each other.

Grilled Eggplants

Low in calories and rich in potassium and calcium, eggplants are good hot or cold. They go well with tomatoes, capers, olives, garlic, and zucchini. Grilled eggplants are as good as fried eggplants.

Cooking Method
Difficulty Beginner
Prep Time: 10 mins Cook Time: 8 mins Total Time: 18 mins
Servings 4
Best Season Summer

Grilled eggplants are a delicious and versatile dish that can be served as a side or antipasti. Grilling brings out the natural sweetness and smokiness of the eggplants, and it can be enhanced with various seasonings and toppings. Here’s how to prepare grilled eggplants:

  • 2 eggplants
  • 2 teaspoons salt
  • 1/2 cup Extra Virgin Oil
  • 1/4 cup white vinegar
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (chopped)
  • 2 mint leaves (chopped)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
    • Cut the eggplant into 1/4 inch thick slices and generously salt each slice.
    • Let them rest for about 20 minutes so the salt can absorb the moisture and bitterness.
    • Preheat the barbecue to medium heat.
    • Combine the olive oil, garlic, parsley, mint, salt, and pepper in a bowl. Dip the eggplant in this mixture and grill for approximately 6-8 minutes per side until golden.
    • Remove from the grill, cut them into small pieces, and return to the oil, herb, and garlic mixture in the bowl. Mix very well and transfer them to a serving platter.
    • Spoon any excess herbs & garlic over the top and let the grilled eggplants flavor in the refrigerator or at room temperature for at least 20 minutes before serving.
Keywords: Grilled eggplants