Imagine a dish that combines the smoky char of perfectly grilled vegetables with the vibrant, fresh essence of basil - this Grilled Eggplant with Basil Vinaigrette is about to become your new summer obsession! Forget bland side dishes; this Italian-inspired recipe will elevate your culinary skills and impress even the most discerning food lovers with its simple yet sophisticated flavor profile.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Wash the eggplants thoroughly and trim off the ends. Slice the eggplants lengthwise into 1/4-inch thick planks, ensuring even thickness for consistent grilling.
- In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create a marinade. Gently coat each eggplant slice in the marinade, ensuring complete coverage.
- Preheat your grill or grill pan to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking.
- Place the marinated eggplant slices on the hot grill. Cook for 4-5 minutes on each side, rotating 45 degrees halfway through each side to create attractive crosshatch grill marks.
- While grilling, check for slight charring and a tender texture. The eggplant should be soft and have a golden-brown color with distinct grill lines.
- Remove grilled eggplant from heat and transfer to a serving platter. Immediately sprinkle with freshly chopped basil.
- Let the eggplant rest for 2-3 minutes to absorb flavors. Drizzle with additional balsamic vinegar if desired before serving.
Tips
- Choose the right eggplant: Select firm, glossy eggplants without blemishes for the best texture and flavor.
- Salt and drain technique: Before marinating, consider salting the eggplant slices and letting them sit for 15 minutes to draw out excess moisture, which helps achieve a better grill texture.
- Marinade magic: Don't rush the marinating process. Let the eggplant slices sit in the olive oil and balsamic mixture for at least 10 minutes to absorb maximum flavor.
- Grill temperature matters: Maintain a consistent medium-high heat (around 400°F) to get those beautiful grill marks without burning the eggplant.
- Use tongs for precise handling: This will help you rotate the eggplant slices smoothly and create those Instagram-worthy crosshatch grill marks.
- Fresh is best: Always use fresh basil and add it just before serving to preserve its vibrant color and aromatic qualities.
Nutrition Facts
Calories: 170kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 0mg
