• Business
  • Politics
  • Health
  • Entertainment
  • Technology
  • Sports
    • Football
    • Cricket
  • Travel
Facebook Twitter Instagram
  • About
  • Advertise
Facebook Twitter Instagram
News Night
  • Business
  • Politics
  • Health
  • Entertainment
  • Technology
  • Sports
    1. Football
    2. Cricket
    3. View All

    Semi-Professional Football

    February 8, 2022

    How to Play Fantasy Football for Beginners

    February 8, 2022

    Four Different Baltimore Pro Football Teams Have Won Championships

    February 8, 2022

    The Premise of Fantasy Football

    February 8, 2022

    ODI World Cup 2023 Warm-up games: England beat Bangladesh; New Zealand emerge victorious against South Africa

    October 3, 2023

    ENG vs BAN Live Streaming Channel In India- When And Where To Watch ICC World Cup Warm Up Match Live? 2023

    October 2, 2023

    South Africa legend Dale Steyn names the top 5 fast bowlers to watch out for in ODI World Cup 2023

    October 1, 2023

    India vs England Head-to-Head Records In ODIs- ICC World Cup 2023, Warm Up Match

    September 30, 2023

    Concussion in rugby union and rugby league: How stars are uniting to turn the tide | Rugby Union News

    October 3, 2023

    ODI World Cup 2023 Warm-up games: England beat Bangladesh; New Zealand emerge victorious against South Africa

    October 3, 2023

    Antony: Manchester United player could return against Galatasaray on Tuesday, says Erik ten Hag | Football News

    October 2, 2023

    ENG vs BAN Live Streaming Channel In India- When And Where To Watch ICC World Cup Warm Up Match Live? 2023

    October 2, 2023
  • Travel
Subscribe
News Night
Home»Health»Grilled Eggplant | Mark’s Daily Apple
Health

Grilled Eggplant | Mark’s Daily Apple

AdminBy AdminSeptember 13, 2022Updated:September 13, 2022No Comments5 Mins Read
Facebook Twitter Pinterest LinkedIn Tumblr Email
Share
Facebook Twitter LinkedIn Pinterest Email


Eggplant on the grill is such a simple and delicious side dish! In this recipe, we salt the eggplant to help remove some of the water and moisture from the slices so that you get a flavorful bite that’s crispy on the outside and tender on the inside. Enjoy the eggplant as is with a sprinkle of fresh herbs, or drizzle on balsamic vinegar, tahini sauce or Primal Kitchen Italian Dressing or Balsamic Vinaigrette.

We like using Italian, Graffiti, Chinese or Japanese eggplant for this recipe. They are meaty, firm, and hold up to grilling well. Feel free to adjust grill time depending on your grill and any parts of it that are hotter than others. The end result should be crispy on the outside and soft and flavorful on the inside without being chewy. If the flesh of your eggplant ends up chewy but the outside is already too browned, reduce the heat of your grill a little and cook the eggplant for longer – chewy eggplant usually means it’s undercooked.

How to Grill Eggplant

First, cut off the stem and end of each eggplant. Then slice the eggplants into rings about ½” thick. You can also slice them on an angle or into thick strips if you’d like. Place the sliced eggplant in a large bowl and add a generous pinch of salt. Toss the eggplant to distribute the salt. Place a large cloth or towel on top of a large sheet pan and lay the sliced eggplant out on top of it. Allow the eggplant to rest for 30 minutes or so. You can also place a towel on top of the eggplant and another sheet pan on top of that to push down on the eggplant and release more water.

Raw sliced eggplant on baking sheet

Blot or wipe the eggplant slices with a towel to remove excess moisture. Then salt and place them into a bowl. Toss in another bowl with the olive oil until the oil coats and starts to get absorbed into the slices.

Raw sliced eggplant in a silver bowl

Heat your grill to medium-high heat and clean the grates well. Once hot, add the eggplant slices and grill for about 2 minutes, then turn them 90 degrees with tongs and grill for another minute or two to get nice grill marks on one side. Repeat on the other side until eggplant is crisp on the outside but soft on the inside. Adjust the time as needed depending on what part of your grill is hottest so the eggplant is cooked through but doesn’t burn. Repeat with the remaining eggplant.

charred eggplant on a grill

Serve your eggplant with a sprinkle of fresh herbs, a drizzle of balsamic vinegar or tahini, or your favorite Primal Kitchen dressing such as Italian or Balsamic Vinaigrette!

Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Description

Eggplant on the grill is such a simple and delicious side dish! In this recipe, we salt the eggplant to help remove some of the water and moisture from the slices so that you get a flavorful bite that’s crispy on the outside and tender on the inside.



  1. Cut off the stem and end of each eggplant. Slice the eggplants into rings about ½” thick. You can also slice them on an angle or into thick strips if you’d like.
  2. Place the sliced eggplant in a large bowl and add a generous pinch of salt. Toss the eggplant to distribute the salt.
  3. Place a large cloth or towel on top of a large sheet pan and lay the sliced eggplant out on top of it. Allow the eggplant to rest for 30 minutes or so. You can also place a towel on top of the eggplant and another sheet pan on top of that to push down on the eggplant and release more water.
  4. Blot or wipe the eggplant slices with a towel to remove excess moisture and salt and place them into a bowl. Toss in another bowl with the olive oil until the oil coats and starts to get absorbed into the slices.
  5. Heat your grill to medium-high heat and clean the grates well. Once hot, add the eggplant slices and grill for about 2 minutes, then turn them 90 degrees with tongs and grill for another minute or two to get nice grill marks on one side. Repeat on the other side until eggplant is crisp on the outside but soft on the inside. Adjust the time as needed depending on what part of your grill is hottest so the eggplant is cooked through but doesn’t burn. Repeat with the remaining eggplant.
  6. Serve your eggplant with a sprinkle of fresh herbs, a drizzle of balsamic vinegar or tahini, or your favorite Primal Kitchen dressing (we like Italian or Balsamic Vinaigrette!)
  • Prep Time: 40 minutes
  • Cook Time: 8-10 minutes

Nutrition

  • Serving Size: 1/6 or recipe
  • Calories: 153.3
  • Sugar: 6.7g
  • Sodium: 102.3mg
  • Fat: 12.3g
  • Saturated Fat: 1.7g
  • Trans Fat: 0g
  • Carbohydrates: 11.1g
  • Fiber: 5.7g
  • Protein: 1.9g
  • Cholesterol: 0mg
  • Net Carbs: 5.22g

Keywords: grilled eggplant

About the Author

Priscilla Chamessian

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

If you’d like to add an avatar to all of your comments click here!





Source link

Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
Admin
  • Website

Related Posts

New and Noteworthy: What I Read This Week—Edition 239

October 3, 2023

Biomechanics of Breast Movement (and general movement) with Katy Bowman

October 2, 2023

Up to 50% of Jobs Could Disappear, Have You Braced for It?

October 1, 2023

World Heart Day: Separating facts from fiction about your heart health

October 1, 2023
Add A Comment

Leave A Reply Cancel Reply

Search
© 2023 NewsNight. All Rights Reserved by News Night.

Type above and press Enter to search. Press Esc to cancel.