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Grilled Eggplant With Fresh Herbs

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Ingredients

Units Scale
  • 1 eggplant
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves minced garlic
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup fresh thyme, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh oregano, finely chopped
  • Salt
  • Pepper

Instructions

  1. Preheat your grill making sure to remove and set aside the cooking grate.
  2. 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.
  3. Wipe them dry with a bit of paper towel.
  4. Combine the oil, vinegar, garlic herbs, salt and pepper in a large bowl.
  5. Add the sliced eggplant and let it soak in the mixture for 15 minutes to absorb the flavors. Turn th
  6. Lightly grease the cooking grate then carefully place it back on the preheated grill.
  7. Remove the eggplant slices one by one, placing them on the hot grill grate and brushing the tops with the oil and herb mixture. Make sure the herbs get distributed well.
  8. Grill for about 15-20 minutes, flipping half way through. Baste the side facing up one last time.
  9. Remove from the gill and serve hot.

Equipment

Notes

Pro Tip: Have extra eggplant from your garden? Don’t let it go to waste! Freezing raw eggplant is a simple and effective way to preserve it for soups, stews, and casseroles during the winter months. Check out my guide on How to Freeze Raw Eggplant: Stocking Up for Winter on the Homestead for step-by-step instructions!

Find it online: https://experimentalhomesteader.com/grilled-eggplant-with-fresh-herbs/

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