This Grilled Eggplant with Garlic and Herbs recipe turns any regular eggplant into a tasty and fulfilling meal. The powerful flavour of the aubergine is enhanced by the zesty lemon, pungent garlic and fresh herbs, making it an ideal choice for grilling over the summer. This recipe is a fantastic side dish or a substantial complement to any dinner since it is not only tasty but also healthful and adaptable. This is a dish that will definitely please your palate, regardless of whether you like Mediterranean cuisine or are just seeking to try something different on the grill.
Ingredients:
- 2 medium eggplants
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon of finely chopped rosemary (or 1 teaspoon of its dried form)
- 1 tablespoon of finely chopped thyme (or 1 teaspoon of its dried form)1 teaspoon lemon zest
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Guidelines
- Get the aubergine ready: First, wash the eggplants and cut them into rounds that are ½ inch thick. If you want a smoother bite, you may take the skin off or leave it on for more texture.
Prepare the marinade: Olive oil, minced garlic, chopped thyme, chopped rosemary, and lemon zest should all be combined in a small bowl. To taste, add salt and pepper for seasoning. In order to produce a tasty marinade, thoroughly stir the ingredients. - To marinate the aubergine, put the slices on a big baking sheet or dish. Make sure each slice is well covered by liberally brushing both sides with the marinade made of garlic and herbs. Give the aubergine a minimum of 15 minutes to marinade so that the flavours may seep in.
- Heat the Grill: Preheat your grill to a medium-high temperature. To keep the grates from sticking, make sure they are well cleaned and lightly oiled.
- Cook the aubergine on a grill: The marinated eggplant slices should be placed on the grill. Sauté the aubergine for 4–5 minutes on each side, or until it’s soft and well grilled. Take care not to overcook the aubergine since it might go mushy.
- Serve: Take the aubergine from the grill and place it onto a serving tray once it has been perfectly cooked. If preferred, drizzle some freshly squeezed lemon juice over the top and serve with extra lemon wedges on the side.
In conclusion, this tasty recipe that highlights the greatest qualities of this adaptable vegetable is garlic and herb grilled aubergine. The right amount of savoury and refreshing flavour is produced by the blending of garlic, rosemary, and thyme with a squeeze of fresh lemon. This grilled aubergine is a certain favourite whether it’s served as an appetiser, a vegetarian main course or a component of a Mediterranean-inspired dinner. It’s a simple, healthful choice that’s great for weekday meals or summer cookouts, giving any cuisine a delightfully fragrant and smokey touch.