I must confess that eggplants topped the list of my least favorite vegetables, particularly as a child. Although this custom remained until adulthood.
The eggplants are very beautiful, they have soft, intense purple skin and when cut, their interior is perfectly white. But when cooking, they can turn brown, watery, and very unpleasant.
Grilled Eggplant Recipe
Unfortunately, many of the dishes I ate with eggplant were very poorly prepared, hence I valued the eggplants so badly. Now I think that people do not like eggplants because they have eaten recipes with eggplants very poorly prepared.
In this post, we will show you the grilled eggplant recipe, which is basic for many eggplant preparations, from the classic low carb lasagna to the antipasto or the eggplant cream.
There are some important things to know about eggplants:
- Only eat when cooked; Raw eggplants contain a small amount of an alkaloid substance called solanine, which can be toxic to humans. But solanine is inactive with cooking.
- 92% of eggplants are made up of water, so many recipes use the recipe for grilled eggplants previously to remove that excess liquid.
- Due to their high water and fiber content, they are hypocaloric (21 calories per 100 g.). Also, they are rich in minerals, vitamins B and C, in addition to antioxidant substances such as serotonin.
To prepare this recipe it is essential to have a grill pan, the spices of your choice and a little olive oil. The best eggplants are usually those of medium size, with a firm and soft skin, you should see that they have no holes because they could have worms.
Eggplants are usually noble for preservation; they are kept fresh for more than 7 days in the refrigerator with good refrigeration.
You can make the grilled eggplant recipe to eat it alone, or as part of a salad or an antipasto, the options are thousands. If you are not fast in the kitchen,
I suggest that when you start cutting the eggplants you have a large bowl full of water with vinegar to dip the eggplants and prevent them from oxidizing or turning black.
FAQ ABOUT GRILLED EGGPLANT
What to serve with grilled eggplant?
This is the question of a thousand answers. You can use roasted eggplants as a bread substitute in small mini burgers for a snack.
If you roast peppers, you can marinate them with olive oil and vinegar and serve as an antipasto. You can also use roasted eggplants as part of a salad. You can even eat them alone as a snack while watching TV.
How to season grilled eggplant?
In our grilled eggplant recipe, we just season with salt, pepper, garlic, and parsley. But the options are many, Italian herbs combine great with eggplants, also basil. If you want to add a touch of madness to your Grilled Eggplant recipe, you can add pepper and chili flakes with a dash of vinegar.
How many calories in grilled eggplant?
The grilled eggplant recipe is excellent for hypocaloric diets or keto diets. Eggplants contain a high content of water and fiber and very few carbohydrates. If you eat a plate full of roasted eggplants you will barely eat 200 calories. Exactly 182. And if you add less oil to the recipe, it will even have fewer calories.
HOW TO MAKE GRILLED EGGPLANT
HOW TO MAKE GRILLED EGGPLANT RECIPE
- 3 medium eggplants
- 1 tablespoon of sea salt
- ¼ cup olive oil
- 4 cloves of garlic
- 1 tablespoon of vinegar
- 2 tablespoons parsley
- Black pepper to taste
- Wash eggplants very well, dry them and place them on the board. Cut the stem, and then slice the eggplants, into pieces of approximately 1.5 cm. Spread the salt on each slice and let stand about 15 minutes.
- Preheat a grill pan over medium-high heat and sprinkle some oil. When the pan is hot enough, lightly shake the eggplants to remove excess salt and cook on both sides. To extract the water, press the eggplants against the pan with a kitchen spatula.
- The key step to getting the perfect grilled eggplant recipe is to grill the eggplants very well to remove excess water. Cook each slice on both sides making sure the grill is well marked.
- Crush the garlic, finely chop the parsley. Mix in a small kitchen bowl, oil, vinegar, garlic and parsley, stir well until all ingredients are perfectly integrated. Reserve this dressing sauce.
- Lay the eggplants on a flat surface, preferably a baking sheet, and with a kitchen brush, apply the dressing to the eggplant slices on both sides, one by one.
- Preheat the oven to 150 °C / 300 °F.
- Bring the eggplants in the oven for a space of 10 minutes to give them a crunchier finish.