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Grilled Eggplant with Fresh Herbs is an easy recipe to make. You should add eggplant to your menu more often. Grill some steaks or burgers and serve together with this grilled eggplant with fresh herbs.
The eggplant (Solanum melongena), or aubergine, is a species of nightshade, grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand, but British English uses the French word aubergine. It is known in South Asia and South Africa as brinjal.
The fruit is widely used in cooking. As a member of the genus Solanum, it is related to the tomato and the potato.
The original recipe calls for 1 large eggplant but you can easily add more if you wish to.
Using fresh herbs gives the best flavor, however, you can use dried herbs if you have them handy. You don’t need as large a quantity as dried herbs are more concentrated in flavor.
- 1 pc eggplant large
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic minced
- ¼ cup fresh basil finely chopped
- ¼ cup fresh thyme finely chopped
- ¼ cup fresh dill finely chopped
- ¼ cup fresh oregano finely chopped
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. Wipe them dry with a bit of paper towel.
Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let sit to absorb the flavors for about 15 minutes.
Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.
Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.
Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.