Grilled Marinated Eggplants
I have been making Grilled Marinated Eggplants for years and, in my opinion, they are the perfect way to use up summer’s delicious eggplants! These eggplants are based on this Epicurious recipe and they are perfect as a side to grilled meats & fish and they make an excellent day-after sandwich with buffalo mozzarella and arugula! Buon Appetito!
Recipe
1 cup loosely packed fresh flat-leaf parsley leaves
4 tablespoons drained capers
2 medium garlic cloves, peeled and sliced
1 teaspoon dried oregano, preferably Sicilian
1/4 teaspoon minced pepperoncini or red pepper flakes
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
4-6 tablespoons of balsamic vinegar
Extra virgin olive oil
no. 1
Finely chop the parsley with the capers and garlic and add the oregano and red pepper flakes. You can also add everything to a food processor but make sure to do a quick, rough chop. You want to keep the mixture dry. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
no. 2
Grill eggplants on an outdoor charcoal or gas grill, or grill on an indoor grill pan. Get it smokin’ hot!
no. 3
Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill and place it on a side plate, spaced apart to get ready for the layering.
no. 4
Pour the vinegar into a shallow, wide dish. While the eggplants are still hot, dip each slice into the vinegar QUICKLY (do not saturate!) and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
no. 5
Create a layer of balsamlic-dressed eggplants on a platter and smear a bit of parsley mixture on each eggplant. Then add the next layer of eggplants and repeat. When you have finished, add a drizzle of EVOO over the eggplants and cover with plastic wrap and set aside to marinate at room temperature for 2 + hours. Serve at room temperature.
My notes:
Do not salt, soak, or oil the eggplants. Grill them dry and they will keep a chewy texture that will take the in vinegar. I dip the eggplant in the vinegar as soon as it comes off the grill so the balsamic penetrates, but does not soak. Have the parsley mixture on hand to begin your first layer! I personally like a nice layer on each eggplant, but do it to your taste. Taste the mixture and determine how much you would like!
