Thursday, April 16, 2015

Ready for Summer Grilled Eggplant

We have always heard that hotdogs on the grill is a sure sign of summer. And while, yes I enjoy a good grilled hotdog. I don't think anything truly says summer like grilled vegetables. I have an awesome recipe for you today to get your summer grilling started! If you are anything like me, I love a good eggplant. This recipe can be used as a side dish or the main dish with a side of pasta.

Grilled Eggplant with Fresh Herbs

Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.


1 eggplant
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves minced garlic
¼ cup fresh basil, finely chopped
¼ cup fresh thyme, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh oregano, finely chopped
Salt and pepper

How to Make It:

Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.

Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let site to absorb the flavors for about 15 minutes.

Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.

Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.

Mix with olive oil and garlic. Then let the flavors blend for about 15 minutes.

Mix with olive oil and garlic. Then let the flavors blend for about 15 minutes.

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