The BEST Grilled Eggplant with Chimichurri Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8
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Calories
195 kcal
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Course
Side Dish
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Cuisine
Argentinian
The BEST Grilled Eggplant with Chimichurri Sauce
Description
This dish involves cutting the globe eggplants into half-inch thick slices, brushing them with olive oil, and seasoning with kosher salt and freshly ground black pepper before grilling over medium-high heat. The grill imparts smoky flavors and defined marks while softening the flesh to a tender consistency. The accompanying chimichurri sauce is prepared by finely mincing fresh parsley, cilantro, oregano, onion, and garlic, then blending or whisking these with olive oil, red wine vinegar, lemon juice, red pepper flakes, and kosher salt. This sauce balances herbal freshness with acidity and mild heat.
The grilled eggplant’s smoky sweetness complements the bright, tangy chimichurri when drizzled warm or served at room temperature. The dish works well as a vegetable side or a flavorful component on a buffet. It can be made ahead; the sauce develops more flavor when refrigerated 1-3 days before serving.
Adjustments to the chimichurri are possible by omitting cilantro or oregano and increasing parsley to compensate, tailoring the herb balance. Serving suggestions include pairing with grilled meats or crusty bread, adding layers to a meal.
Ingredients
For the Chimichurri Sauce
- 1 cup flat-leaf parsley leaves only, stems removed, fresh, Italian
- ¼ cup cilantro leaves only, stems removed, fresh
- ¼ cup oregano leaves only, stems removed, fresh
- ⅓ cup onion roughly chopped, or shallots
- 3 cloves garlic , peeled
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice fresh
- 1 teaspoon kosher salt
For the Grilled Eggplant
- 2 eggplant about 1 pound each, globe variety
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper freshly ground
Instructions
For the Chimichurri Sauce
- To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
For the Grilled Eggplant
- Heat the grill at medium-high heat (400-450°F) and brush the grill grates clean. Cut each eggplant crosswise into ½-inch thick slices. Lightly brush both sides of the eggplant slices with oil and season with kosher salt and freshly ground black pepper.
- Grill the eggplant with the lid closed for 5-7 minutes each side, turning once, or until the slices become tender and are well grill-marked.
- Remove from the grill and drizzle the warm eggplant with the chimichurri sauce to taste. Serve warm or at room temperature with more chimichurri sauce on the side. Leftover sauce can be refrigerated for up to 1 week.
Notes
- Prepare the chimichurri sauce up to three days in advance and refrigerate to deepen the flavors.
- Omitting cilantro or oregano is fine; increase Italian parsley accordingly to maintain volume and taste.
- Serve the grilled eggplant warm or at room temperature, suitable for buffet-style meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 195kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 1173mg | 49% |
| Potassium | 353mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 16mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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