Grilled Eggplant
Juicy, smoky grilled eggplant paired with sweet Walla Walla onions and fragrant garlic, creating a flavorful vegetarian dish perfect for summer barbecues or light dinners. Its bold yet simple flavors appeal to both vegans and meat-eaters alike, offering a satisfying taste of outdoor grilling.
Ingredients
Instructions
- Preheat the grill.
- Combine olive oil and minced garlic in a bowl.
- Cut the onions and eggplants into 1/2-inch thick slices.
- Brush the slices with the garlic oil mixture.
- Grill the eggplant and onion slices for about 4 minutes on each side.
- Baste the slices with remaining garlic oil during grilling.
- Season with coarse sea salt before serving.
Tips & Substitutions
For added flavor, try marinating the eggplant and onion slices in the garlic oil mixture for 30 minutes before grilling. If you don't have Walla Walla onions, sweet onions or red onions work well too. If you're looking for more vegetarian recipes, consider pairing this with a side of Stuffed Tomato Salad for a refreshing contrast.
Serving Suggestions
Serve the grilled eggplant and onions as a side dish or atop a bed of Garden Pasta for a hearty meal. They also make a delightful addition to Mediterranean recipes, enhancing a charcuterie board with cheeses and olives. Drizzle with balsamic glaze for extra flavor before serving.
Storage & Reheating
Store leftover grilled eggplant and onions in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 5 minutes or until warmed through, or reheat on the grill for a few minutes. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Eggplant contains roughly 140 calories, with 0g protein, 1g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables besides eggplant and onions?
Absolutely! Zucchini, bell peppers, and portobello mushrooms are excellent alternatives that grill well and absorb flavors beautifully. Feel free to experiment with your favorite vegetables to create a colorful and tasty dish.
How do I know when the vegetables are done grilling?
The vegetables are done when they are tender and have nice grill marks. For eggplant, this usually takes about 4 minutes per side. You can also check for tenderness by piercing them with a fork; they should be soft but not mushy.
What can I do with leftover grilled eggplant?
Leftover grilled eggplant can be chopped and added to salads, mixed into pasta dishes, or used as a topping for pizzas. You could also incorporate it into an Eggplant And Tomatoes dish for a hearty meal that utilizes leftovers creatively.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).