How To make Grilled Eggplant

Grilled Marinated Eggplant

This grilled marinated eggplant gets its flavor from balsamic vinegar, Thai chilies and garlic. It's perfect for summer! FULL RECIPE ►►

Serves: 4
Prep time: 1 hrs
Cook time: 10 min

Ingredients List:
1 eggplant, 1-2 pounds
2/3 cup Olive Oil
4 Cloves garlic, minced or pressed
4 tablespoons Balsamic Vinegar
2 tablespoons Balsamic Vinegar
1 teaspoon Thai Chilies, minced
Salt and pepper to taste

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

How to Make Grilled Aubergine with Feta Cheese | The Good Cook

This simple greek style dish is so straight forward but full of flavour.

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Roasted Eggplant with a twist

Get the Recipe:

⭐️ Roasted eggplant is an easy, delicious side dish you can serve with most mains or use to make other wonderful eggplant recipes.

⭐️ Ingredients
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper

For the seasoning
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or other vinegar
1 clove garlic minced
¼ cup parsley finely chopped
¼ teaspoons dried oregano
⅛ teaspoon red pepper flakes
¼ teaspoon salt

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread

Learn how to make a Baba Ghanoush Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Baba Ghanoush recipe!

Michael Symon's Grilled Eggplant Parmesan | Symon's Dinners Cooking Out | Food Network

Chef Michael Symon lightens up an Italian-American classic by using his grill to char fresh eggplant and melt gooey mozzarella cheese!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Grilled Eggplant Parmesan
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

2 medium eggplants
1/3 cup extra-virgin olive oil, plus more for serving
1 teaspoon fresh oregano, chopped
Kosher salt and freshly cracked black pepper
4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds
8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
Freshly grated Parmesan, for serving
Torn fresh basil leaves, for serving

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.

Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.

Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

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Michael Symon's Grilled Eggplant Parmesan | Symon's Dinners Cooking Out | Food Network

Chef Michael Symon #123BBQ BofA Summer Series: Grilled Eggplant and Mozzarella

Chef Michael Symon is inspiring people all over the country this summer to get out and celebrate the All-American Cookout! In the second of four Webisodes, Chef Symon gets creative with grilled eggplant, topping them with crispy panko breadcrumbs, fresh mozzarella and tomato for an unexpectedly delicious summer dish.

Are you ready to tackle eggplant on the grill this summer? Show Chef Symon your creations on social media using the hashtag #123BBQ. You might even see your picture featured on SeriousEats! seriouseats.com/123bbq