Grilled eggplant

13 November 2012

Grilled eggplant: basic recipe to enjoy all year round

Grilled eggplant are in every restaurant menu in Italy. Actually they’re a staple in every household, since they’re simple and really tasty. This is also the perfect recipe for meal prepping: cook it on the weekend and enjoy it all week long!
The grilling makes the eggplants taste more intense, and the extra virgin olive oil is perfect for the slight sourness of the veggie.

Eggplants history and information

Did you know that technically eggplants are a fruit? Even though we cook them like vegetables, eggplants are actually berries by botanical definition. Like bell peppers and other nightshades, what we eat is actually a fruit and not a vegetable. Eggplants are related to tomatoes, potatoes, and peppers. They all belong to the Solanaceae (nightshade) family.

In ancient times, people thought eggplants and tomatoes were poisonous, so they were just used as decorative plants. Then when famine and lack of food they tried them and discovered they were safe.

We do eat only a few varieties but there are actually are dozens of types. From long and slender to round and small. White, purple, striped, or even green. Very small like cherries or very big.

Seasonal availability: how to enjoy grilled eggplant off season

If you mainly shop and enjoy seasonal vegetables but feel the need to try something different from time to time, this trick is for you. To eat grilled eggplant off season without buying vegetables that are imported or grown in greenhouses you can simply freeze the eggplants slices.

Once they’re grilled and the water is evaporated, they’re perfect for freezing, and will keep for a very long time. Once you are ready to eat it, simply thaw it out and season with olive oil, parsley, mint or basil a dash of vinegar and you’re good to go.

When in season you can prepare a large batch and, if well covered in oil, they will keep for at least week in the fridge, in an airtight container.

Ideas for serving grilled eggplant

Once the eggplants are grilled you can also use them for a lot of other dishes:

Parmigiana: instead of deep frying the eggplant, try a lighter version using simple grilled eggplants;
on top of your pizza: you can use both on cooked pizza and add the eggplants on top of the tomato, then add the mozzarella cheese and cook the pizza;
Pizza sandwich: Try grilled eggplant with mozzarella to make an amazing super quick stuffed pizza
Pasta salad: add some grilled eggplant, fresh cheese like Italian mozzarella (the real deal, not the cubed hard one), basil and some pesto.
As is: serve it as is, with some extra virgin olive oil as side dish.

Tips and tricks to grill eggplants

To make the perfect grilled eggplant you can follow these three simple tips/tricks:

Choose the right eggplant
Go for firm, glossy eggplants. Choose the one with smooth skin and no soft spots. Smaller ones tend to be less bitter and have fewer seeds. The older the eggplant the more seed you’ll find inside and they’ll taste sour.
Slice evenly
Cut into uniform slices be it round or lengthwise. About ½ is the best thickness for even grilling and to prevent burning or undercooking.
Salt before grilling (optional but helpful)
Sprinkle slices with salt and let them sit for 10 minutes. This draws out moisture and bitterness. Pat dry before grilling. You can also soak the slices in salted water, then rinse and pat dry. This way the eggplant slices will be less mushy.

How to store grilled eggplants

If you want to keep the eggplants for later use, you can simply freeze them onto a board or a plate then for a couple of hours, then transfer them in a ziplock and back in the freezer. They will keep for at least 6 months. Do not freeze the eggplants with the oil or the taste will be spoiled.

Love eggplants? try my other recipes:

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