Everyone loves Eggplant Parmesan, but there’s so much more you can do with the lovely purple-hued veggie. Grilling is a wonderful way to accentuate its creamy cooked texture and add a bit of smoky char flavor. Try this delicious salad or this hearty sandwich for a tasty change of pace. And you don’t even have to turn on the oven!
Grilled Eggplant Salad
Recipe from Food Network Kitchen
Ingredients:
- 2 small-medium eggplants
- 2 small red onions
- 3 tablespoons olive oil, divided
- Kosher Salt
- 1 ½ tablespoons red wine vinegar
- ½ cup chopped parsley
- Sliced pickled hot cherry peppers (optional)
Directions:
- Cut bulb eggplants lengthwise into 1/2-inch-thick planks and red onions into 1-inch wedges; or slice long thinner eggplants into ½ inch thick discs.
- Toss with 1 1/2 tablespoons olive oil and season with salt.
- Grill over medium-high heat until charred and tender, turning once, 6 minutes.
- Toss with 1 1/2 tablespoons each red wine vinegar and olive oil, 1/2 cup chopped parsley, some sliced pickled hot cherry peppers, and salt.
Grilled Eggplant Sandwiches
Recipe by Elena Besser at Food Network
Ingredients:
- 1 large eggplant, sliced into 1/4-inch-thick rounds
- Kosher salt and freshly ground black pepper
- 1 large ciabatta loaf, split
- 3/4 cup extra-virgin olive oil
- 1 bunch scallions, trimmed
- 1 clove garlic
- 1 cup hummus
- One 4-ounce block feta cheese, sliced 1/8 inch thick
- 1 cup lightly packed arugula
- 1/2 cup fresh basil leaves
- 1/4 cup fresh dill fronds
- 1 lemon, halved
Directions:
- Preheat a grill or grill pan over high heat.
- Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
- Place the ciabatta on a rimmed baking sheet and brush the split sides with olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
- Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
- Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
- Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
- To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!
Cook’s Note: You can use any size or shape of eggplant to make these dishes, just adjust your slicing – larger slabs or smaller discs, but keep them large enough that they don’t fall through the grill or use a vegetable grill basket. In fact, you can marinate or season and grill eggplant and just add some fresh herbs and crumbled cheese and serve it as a side dish.
For more amazing eggplant recipes from our archives, click here.
