The smoky flavor added by grilling does something wonderful to eggplant. This is my adaptation of a recipe from www.allrecipes.com for Eggplant Mixed Grill.
I skipped the asparagus, mushrooms and peppers just because I didn’t have any; we liked it so much with just eggplant and onions that I continue to make it that way. Sometimes I do add thickly sliced baby Bellas. I found doubling most of the marinade ingredients made for a tastier, moister end product. This is what I came up with:
Grilled Eggplant and Onions
4 tbsp. olive oil
1/2 to 1 cup fresh chopped herbs, a mix from among parsley, oregano, basil, thyme and rosemary
2 tbsp. balsamic vinegar
2 tsp. kosher salt
1/2 tsp. black pepper
6 cloves garlic, minced
1 medium eggplant, sliced into 1/4-inch rounds (peeled first if desired)
2 white onions, cut into wedges (rings work, too, if you’re like me and slice them out of habit)
Whisk balsamic vinegar with salt and pepper. Whisk in olive oil to emulsify. Pour into large resealable plastic bag with herbs, garlic and vegetables, making sure all is coated. Add a little vinegar and olive oil if there doesn’t seem to be enough marinade to coat. Seal and chill 2 hours or longer, turning the bag occasionally.
Preheat grill for medium-high heat. Using an oiled vegetable grill wok/basket or grill pan with sides, cook vegetables, turning or tossing vegetables every 10 minutes, till tender and there is some charring. This can take 30 minutes.
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