Smoky Grilled Eggplant
User Reviews
5
Smoky Grilled Eggplant
Description
The Smoky Grilled Eggplant recipe features eggplant cut into thin lengthwise slices about a quarter inch thick, which are then coated in a seasoned mixture of neutral cooking oil, soy sauce, garlic and onion powders, smoked paprika, black pepper, salt, and optional liquid smoke. These seasonings develop a flavor profile emphasizing smokiness and umami.
Cooking is performed on a hot griddle pan, grill, or in an oven, allowing the eggplant to develop charred grill marks while becoming tender and juicy inside. The careful balance of heat ensures the eggplant does not steam and become mushy but rather gains a satisfying texture with soft interiors and slightly crisped edges.
This smoky grilled preparation can be served as a side dish or a plant-based entrée. It pairs well with grains like turmeric or Greek spinach rice, and can complement grilled halloumi or be topped with carrot tops chimichurri. The marinade leftovers also add flavor when drizzled onto finished eggplant.
For best results, select eggplants that are wide with less excess moisture, salting slices before cooking to release water if needed. Use a hot grill or griddle to develop char without steaming. Leftovers store refrigerated and reheat gently on a pan; freezing is discouraged due to water content.
Ingredients
- 1 eggplant aubergine
- 5 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon soy sauce or tamari for gluten free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper ground
- ½ teaspoon salt sea salt
- ⅛ teaspoon liquid smoke optional
To serve (optional)
- Carrot tops chimichurri
Instructions
- Wash the eggplant, cut off the leafy top, then thinly slice lengthways, about ¼-inch thick.
- Add the oil and all seasonings to a large dish and mix. Brush it over the eggplant slices.
- Heat a griddle pan or clamp grill (like a George Foreman grill). Place the eggplant steaks onto the hot grill and cook until soft and lightly charred, then flip and cook the other side.
- Alternatively heat a grill/grill pan/bbq/broiler and cook as above. Or, heat the oven to 200°c/400°f and bake on a tray for 25 minutes or until soft and juicy.
- Serve drizzled with any remaining marinade or even some carrot top chimichurri.
Notes
- Choose wide eggplants for best steak-like slices and texture.
- If eggplant is large and watery, salt slices and let sit 20 minutes before blotting to reduce moisture.
- Preheat grill or griddle well to achieve char and avoid steaming eggplant.
- Store leftovers in airtight container in fridge up to 3-4 days; reheat gently in pan or microwave.
- Freezing the cooked eggplant is not recommended due to texture loss from high water content.
- Serve with sides like turmeric rice, Greek spinach rice, or add to sandwiches with grilled halloumi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 36g | 55% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Sodium | 671mg | 28% |
| Potassium | 575mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
