Argentine-Style Grilled Eggplant
Simple Argentine-style grilled eggplant with garlic, oregano and paprika. Ready in about 15 minutes. Grill, broil, or roast for tender, smoky eggplant.
This recipe came from the Milwaukee Journal Sentinel.
- Halve small Italian eggplants, brush with garlic-oil, and grill cut side down to get a light char.
- Season with oregano, basil, thyme, paprika and optional red pepper flakes before finishing cut side up until tender.
- You can grill ahead and reheat in the oven, or finish under a broiler or in a hot skillet if you lack a grill.
Preparation Instructions:
- Preheat grill to medium-high heat. Cut eggplants in half length-wise, leaving stem ends intact. Mix garlic and olive oil in a small bowl. Combine oregano, basil, thyme, paprika and pepper flakes in separate bowl and stir to mix.
- Lightly brush cut sides of eggplants with garlic-oil mixture and grill, cut side down, until lightly browned, about 3 minutes. Lightly brush skin sides with oil mixture.
- Invert eggplants and brush tops with remaining oil. Sprinkle tops with dried herb mixture and salt and pepper to taste. Continue cooking eggplants, cute side up until very tender, 6 to 8 minutes, or as needed.
thespicehouse.com
More About This Recipe
Eggplants can be grilled ahead of time and reheated in the oven.
Frequently Asked Questions
How long should I grill the eggplant?
Grill cut side down about 3 minutes until lightly browned, then flip and cook cut side up 6 to 8 minutes until very tender. Total time is usually 9 to 11 minutes depending on thickness and grill heat.
How do I pick the best eggplants for grilling?
Choose small to medium Italian eggplants that are firm, smooth, and feel heavy for their size. Avoid wrinkled skin or soft spots. Smaller fruit have fewer seeds and a sweeter flavor.
Can I use larger or globe eggplants instead?
Yes, but larger eggplants are denser and may need more time on the grill. Cut thicker ones into 1/2- to 3/4-inch slices or roast longer until tender to avoid a bitter or spongy texture.
How can I prevent bitter eggplant?
Choose fresh small-to-medium eggplants and cook them thoroughly. You can salt sliced eggplant and let sit 20 minutes to draw out moisture, then rinse and pat dry if you notice bitterness, but this is usually not needed for young Italian varieties.
Can I make this recipe without an outdoor grill?
Yes. Use a broiler: place cut side down under a hot broiler for 2 to 4 minutes to char, then finish cut side up until tender. Or sear in a hot skillet or roast at 425 F in the oven until soft.
How do I reheat or make the eggplant ahead of time?
Grill ahead, cool, and store in an airtight container in the fridge up to 3 days. Reheat in a 350 F oven until warm, or gently heat in a skillet. Avoid microwaving to preserve texture.
What are good serving ideas and variations?
Serve warm or room temperature as a side, over toasted bread as a crostini, or topped with fresh herbs, feta, or a drizzle of balsamic. Add lemon juice, chopped parsley, or swap herbs and paprika for cumin or smoked paprika for different flavors.
How long should I grill the eggplant?
Grill cut side down about 3 minutes until lightly browned, then flip and cook cut side up 6 to 8 minutes until very tender. Total time is usually 9 to 11 minutes depending on thickness and grill heat.
How do I pick the best eggplants for grilling?
Choose small to medium Italian eggplants that are firm, smooth, and feel heavy for their size. Avoid wrinkled skin or soft spots. Smaller fruit have fewer seeds and a sweeter flavor.
Can I use larger or globe eggplants instead?
Yes, but larger eggplants are denser and may need more time on the grill. Cut thicker ones into 1/2- to 3/4-inch slices or roast longer until tender to avoid a bitter or spongy texture.
How can I prevent bitter eggplant?
Choose fresh small-to-medium eggplants and cook them thoroughly. You can salt sliced eggplant and let sit 20 minutes to draw out moisture, then rinse and pat dry if you notice bitterness, but this is usually not needed for young Italian varieties.
Can I make this recipe without an outdoor grill?
Yes. Use a broiler: place cut side down under a hot broiler for 2 to 4 minutes to char, then finish cut side up until tender. Or sear in a hot skillet or roast at 425 F in the oven until soft.
How do I reheat or make the eggplant ahead of time?
Grill ahead, cool, and store in an airtight container in the fridge up to 3 days. Reheat in a 350 F oven until warm, or gently heat in a skillet. Avoid microwaving to preserve texture.
What are good serving ideas and variations?
Serve warm or room temperature as a side, over toasted bread as a crostini, or topped with fresh herbs, feta, or a drizzle of balsamic. Add lemon juice, chopped parsley, or swap herbs and paprika for cumin or smoked paprika for different flavors.
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