grilled eggplant

A very easy and delicious appetiser/side dish, Grilled Japanese Eggplant is called ‘Yaki Nasu’ in Japanese. The perfectly grilled eggplant is traditionally eaten with ginger, bonito flakes and a little bit of soy sauce. The eggplant melts in your mouth.Omit bonito flakes to make it a vegetarian dish.Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Grilled Japanese Eggplant (Yaki Nasu)

eggplants

Soy sauce

tbsp bonito flakes

tbsp grated ginger

shallots/scallions ((optional))

If your eggplant has a long stem, cut it short (easier to handle  grilling).

Place a knife crosswise at the top of each eggplant, just below where the fruit starts. Then move the knife around the eggplant to make a shallow incision (see the photo in the post).

Place the eggplants on a grill net over a stove or BBQ grill grates (note 2).

Cook for about 10 minutes. Rotate the eggplants occasionally to cook all around the surface of the eggplants. Part of the eggplant skin should get burnt.

When the inside of the eggplant is soft, transfer to a cutting board.

Starting from the top of the eggplant where you made an incision around the eggplant, peel the skin off. It is easier to do this while still hot.

Cut the tip off, then cut the flesh into bite size pieces (note 3).

Plate the eggplant, topped with bonito flakes and grated ginger. If using shallots, sprinkle over it.

Serve with soy sauce while hot, at room temperature or even chilled (note 4).

Pour soy sauce over and eat with some toppings.

Garlic Parmesan Grilled Eggplant is melt-in-your-mouth delicious, the best BBQ recipe and side dish you will ever make! Easy, healthy, low carb, and keto friendly.

Garlic Parmesan Grilled Eggplant

tbsp himalayan salt (used

olive oil (extra virgin)

salt

tsp pepper

garlic powder (not garlic salt)

oregano

tbsp parmesan (freshly grated)

Wash eggplant and cut into 1/4 inch thick slices. Lay on paper towels and sprinkle with salt. Let sit for 15 minutes to extract water content.

Preheat a BBQ or Grill on medium heat. Dust off salt on eggplant slices.

In a large bowl, combine olive oil, salt, pepper, garlic powder, oregano and parmesan.

Dip the eggplant slices into the garlic and parmesan blend and coat evenly on each side. Transfer to a grill and grill 5-6 minutes per side or until browned nicely.

Garnish with parsley and serve immediately or store in the fridge for up to four days. Enjoy!

Learn how to grill eggplant perfectly every time! I top the tender, charred eggplant slices with a fresh couscous salad. To make this recipe gluten-free, substitute cooked quinoa for the couscous.

Grilled Eggplant

Extra-virgin olive oil (for drizzling)

sea salt

dry Israeli couscous

extra-virgin olive oil (more

garlic (grated)

lemon juice,

apricots dates

black pepper

Pinches red pepper flakes

parsley

almonds

mint leaves (for garnish)

Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic,  lemon juice, lemon zest, dried apricots, salt, pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.

Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender.

Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.

Eggplant is such a versatile ingredient! It&#039;s delicious braised, fried, baked, and grilled! Tender and perfectly charred, this Mediterranean Grilled Eggplant is finished with a drizzle of olive oil. It&#039;s a warm and smoky appetizer you&#039;ll be making on repeat!

21+ Easy Eggplant Recipes You’ll Love: Mediterranean Grilled Eggplant

eggplant,

Kosher salt

extra virgin olive oil

garlic cloves, (minced)

lemon, (juice of)

jalapeno, (finely chopped (remove ribs and seeds if you need it to be more mild))

sumac

Slice and salt the eggplant. Lay the eggplant slices on a large tray lined with paper towel. Salt the eggplant generously and let it sit for 20 to 30 minutes while you work on other things. Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling.

Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside. (The lemon and olive oil will tame the hot peppers and the pungent taste of garlic).

When ready, heat a gas grill or an indoor griddle over medium-high and lightly oil the grates. Make sure the grill is fully heated before adding the eggplant.

Brush the eggplant slices on one side with olive oil.

Arrange the eggplant on the heated grill, oiled side down first. Grill anywhere for 3 to 4 minutes on this side or until some char marks form on the bottom, then turn over and brush the other side of the eggplant with olive oil. Cook for another 3 to 4 minutes or until the eggplant is tender and good char marks have formed on both sides.

Arrange the grilled eggplant on a large platter and immediately season with sumac and drizzle the olive oil and jalapeno mixture all over. Add warmed pita bread for serving.

https://content.jwplatform.com/videos/DvwDnytf.mp4

Learn how to grill eggplant perfectly and serve it Mediterranean-style with whipped feta!

Grilled Eggplant with Whipped Feta

Just like grandma used to make, my grilled eggplant sandwich is marinated then grilled, topped with tofu feta cheese, pickled onions, tomatoes, Romaine lettuce, and drizzled with a lemony tahini sauce.

Grilled Eggplant Sandwich Recipe

eggplant

lemon juice

garlic (minced)

pepper

(hot house tomato

pickled red onions onions

tofu feta cheese

lettuce

garlic

fine sea salt (or

well-stirred tahini (Middle Eastern sesame paste)

water

dill

cumin

whole grain hoagie buns

[1/2 Tofu Feta Cheese (optional])

Slice eggplant into 1/2 inch slices  (I used a Mandoline)

Lay slices on a cookie sheet and generously salt; set aside

After 30 minutes, flip slices over and salt again; set aside

Then, rinse all salt off the eggplant and place it on paper towels to dry

Combine marinade ingredients

Lay eggplant back on cookie sheet; pour marinade over the top and cover

Refrigerate for at least 30 minutes

TAHINI DRESSING OR SUBSTITUTE OIL-FREE HUMMUS FOR A LOWER FAT OPTION

In a one-cup blender, add all ingredients and blend until smooth.

TIP: Add tahini last to avoid it sticking to the bottom of the blender

PREPARE VEGETABLES

Cut tomatoes and lettuce; set aside

If using raw red onions, cut into slivers or drain pickled red onions and place on a paper towel to dry.

GRILLING EGGPLANT

Pre-heat grill to low

Place eggplant slices directly on the grill

Cook 4 minutes on each side; set aside

Preparing the sandwich

Turn the oven on broil on low

Place hoagie buns slightly open and place them on a baking sheet

Broil for 3 minutes until lightly toasted.

Remove from the oven and place grilled eggplant into the center of the bun; add a small about of tofu feta cheese.

Return to the oven for 2 minutes to heat slightly.

Remove from the oven and add lettuce, tomato, onions, parsley, and top with tahini sauce.

For a lower-fat option, skip the tahini and use oil-free hummus instead.

Roll like a burrito, pulling both sides in and rolling tightly.

I served with oil-free steak fries.  

EGGPLANT

Eggplant is full of potassium, antioxidants, and fiber. Grill it up and serve with fresh tomato salad for a perfect summer recipe.

Spiced Grilled Eggplant with Fresh Tomato Salad

eggplants(about

olive oil

coriander

cayenne Kosher salt

tbsp. red wine vinegar

c. multicolored cherryor grape tomatoes, halved

Fresno chiles

mint

c. low-fat Greek yogurt

low-fat milk

Heat grill to medium.&nbsp;Brush eggplant with 3 Tbsp
oil, then season with
coriander, cayenne, and

1⁄4 tsp salt. Grill until tender,
10 to 12 minutes.Meanwhile, in a medium&nbsp;bowl, whisk together lemon&nbsp;juice, vinegar, remaining
Tbsp oil, and 1⁄2 tsp salt;
fold in tomatoes, chiles,
and mint.Arrange eggplant on a&nbsp;large platter; top with
tomato salad. Whisk together
yogurt and milk and drizzle
over vegetables. Sprinkle
with mint leaves if desired.

This grilled eggplant is topped with feta, colorful ripe cherry tomatoes, and a zesty dill herbed quinoa. Here's how to grill eggplant.

Herbed Quinoa with Grilled Eggplant

eggplant (1 large or 2 small)

dry quinoa

olive oil, divided

cherry tomatoes

dill (one handful)

basil (one handful)

cilantro (one handful)

feta cheese crumbles

white wine vinegar

Make the quinoa, according to the instructions for Perfect Quinoa or our Instant Pot quinoa method.

Cut the eggplant into ¾-inch slices, and generously season them with salt. Place the slices in a colander, overlapping as necessary. Let stand 15 to 30 minutes, then pat dry with paper towel (this step helps to remove bitterness from the eggplant prior to grilling).

Liberally brush cut sides of eggplant with olive oil (about 4 tablespoons total). Place on a grill and cook, turning once, until tender, about 4 minutes a side.

Cut the cherry tomatoes in half. Chop the dill, basil, and cilantro. When the quinoa is done, mix it together with the tomatoes, herbs, feta cheese crumbles, white wine vinegar, 1 tablespoon olive oil, and the kosher salt.

To serve, place two to three eggplant slices on a plate and spoon herbed quinoa and tomato mixture on top.

Sweet and Savory Grilled Eggplant

eggplant (thinly sliced)

pine nuts (toasted)

breadcrumbs (toasted)

olive oil (plus additional to brush eggplant)

garlic (coarsely chopped)

Italian (flat-leaf parsley)

golden raisins

feta cheese

mint leaves (coarsely torn)

Light grill to medium high/high. I have become a charcoal convert.

Brush each side of eggplant with light layer of olive oil.

Place eggplant on hot grill, rotate at 90 degree angle after 2 minutes (same side) to mark.

Flip after 2-3 minutes.

Meanwhile, heat large skillet over medium high heat, with olive oil. Add toasted bread crumbs and pine nuts, stir for about a minute, then add garlic, parsley and golden raisins. Reduce heat and keep warm.

Remove eggplant from grill, top with sauteed mixture.

Evenly sprinkle feta crumbles over each piece, then sprinkle torn mint leaves on top of each slice.

Oh man that topping sounds incredible, I love toasting off breadcrumbs to use to top all sorts of things but the addition of pine nuts sounds incredible and those raisins, yes please.

This recipe looks amazing and your pictures seem like they serve this one justice! The feta crumbled on top seems to really tie it all together. I love all of the flavors you've combined as well. I am going to have to try this. Yummy! Luci’s Morsels | fashion. food. frivolity.

I just love your description of this recipe, it sounds like it was quite the flavour adventure! I just love the sound of those sauteed pinenuts and breadcrumbs, can almost taste them now haha.

I love the idea of these grilled eggplants.  I'm starting to grill more and more vegetable and I'll now be adding egg plant to that list.

Soft, charred eggplant on top of tangy, creamy, tahini yogurt. Walnuts and basil leaves add crunch and freshness to create a beautiful contrast of textures and flavors.&nbsp;

Mini Eggplant with Tahini Yogurt, Walnuts and Basil

greek yogurt

tbsp tahini

salt, kosher

black pepper,

walnuts, toasted and crushed

garlic, grated (more or less to taste)

basil

basil leaves

red pepper flakes (optional)

baby (Indian)

In a small bowl, combine the yogurt, tahini and lemon juice. Season with salt and pepper to taste. Set aside.&nbsp;

In a medium bowl, gently toss together the walnuts, garlic, chopped basil, red pepper flakes and a pinch of salt with 3 tablespoons of olive oil. Set aside.

In a large bowl, toss the halved eggplant with the remaining 3 tablespoons of olive oil and season with salt and pepper. Heat a large skillet (preferably cast iron) over medium high heat. Cook the eggplant, turning occasionally to avoid burning. Cook until eggplant are soft and nicely charred on both sides. (Cooking time varies with the thickness of the eggplant. Lower heat if charring is happening too quickly before eggplant becomes soft.)

To serve, spoon and spread some tahini-yogurt onto a plate. Top with the cooked eggplant and then the walnut mixture. Garnish with more fresh, whole basil leaves.&nbsp;

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Top 9 grilled eggplant recipes from across the web

The most viewed grilled eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Japanese Eggplant (Yaki Nas...

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21+ Easy Eggplant Recipes You’ll Lo...

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Spiced Grilled Eggplant with Fresh ...

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The most viewed grilled eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine