Easy & Healthy Grilled Eggplants

A dietary option for an easy and healthy dinner! Grilled eggplants on the grill will be an ideal appetizer or side dish, and not only outdoors. The taste of the finished dish depends on what spices and seasonings you use, so you can vary it at your discretion.
cook time: 20 min
Zoe Kendrick
Easy & Healthy Grilled Eggplants

Nutrition Facts (per serving)

86
Calories
6g
Fat
11g
Carbs
2g
Protein

Ingredients (3 portions)

Basics:

Eggplant 2 pc

Marinade 1:

Soy sauce 2 tbsp
Vegetable oil 1 tbsp
Garlic 3 clove
Basil 0.5 tsp
Nutmeg 0.5 tsp
Ground red pepper 0.5 tsp

Marinade 2:

Tomatoes 1 pc
Lemon juice 0.5 tsp
Vegetable oil 1 tbsp
Garlic 2 clove
Ground black pepper 0.5 tsp
Dry marjoram to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to bake eggplants on the grill? The main component for preparing the dish is eggplant. Wash the blue ones well, cut off the tails.

Step 2

Step 2
Cut the vegetable into not too thick slices, make the thickness from 0.5 to 0.7 centimeters. You can also cut the blue ones into circles, then choose what you like best.

Step 3

Step 3
Now letʼs start preparing sauces for greasing the finished eggplants. Prepare your favorite spices, tomato, vegetable oil, soy sauce and garlic.

Step 4

Step 4
Pour soy sauce and vegetable oil into a small container.

Step 5

Step 5
Peel the garlic and rinse under running water. Pass the cloves through a press or garlic press, or you can grate them on a fine grater (adjust the number of cloves to taste). Add the garlic to the soy sauce, add ground red pepper, dry basil and a pinch of nutmeg (these are the spices used in the recipe).

Step 6

Step 6
Mix everything thoroughly.

Step 7

Step 7
Prepare the second sauce in another container. Wash and dry the tomato. Cut the tomato in half and grate the pulp on a coarse grater, discard the peel (alternatively, you can use a blender). Take a tomato that is ripe, fleshy, and sweetish in taste, then the sauce will be richer. Add vegetable oil, finely grated garlic, salt and pepper to taste. I added another pinch of dry marjoram and just a little lemon juice.

Step 8

Step 8
Mix everything well, taste and add missing ingredients if required.

Step 9

Step 9
Leave the sauces to steep while you prepare everything else.

Step 10

Step 10
Rinse the greens, dry with a towel and chop as finely as possible.

Step 11

Step 11
Light the grill, wait until the wood burns out and good coals remain. Heat the grill on which you will fry the eggplants.

Step 12

Step 12
Place the blue ones on the grill. Leave them until a nice golden color appears. This can take from one to several minutes (depending on how hot it is in the grill).

Step 13

Step 13
Turn the eggplants over to the other side and leave on the coals until cooked. You can turn the pieces several times during cooking. You should focus primarily on softness and the appearance of an appetizing brown-golden color.

Step 14

Step 14
Remove the finished blue ones into wire racks. Using a silicone brush, spread half the fried eggplants with the soy-garlic marinade.

Step 15

Step 15
Sprinkle herbs on top.

Step 16

Step 16
Spread the second part of the vegetables with tomato sauce and sprinkle with herbs.

Step 17

Step 17
The grilled eggplants are ready to serve!

Additional rubrics

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