Grilled eggplant in a pan - cooking features, recipes and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everyone knows the amazing dark blue fruit called eggplant. Whether grown on your own or bought in a store, this vegetable (which, by the way, is actually a berry) has many useful properties and a unique exquisite taste. There are many ways to cook "blue ones", and one of them is grilled eggplant.

Little secrets

1. When choosing eggplant, you should choose medium-sized vegetables - not large and not small. They should not be soft and squeezing, but elastic, shiny, without cracks or any other damage to the skin. Attention should also be paid to the stalk - if it is not dry, it means that the berry has just "arrived" from the garden.
2. All eggplants are slightly bitter - but for those who don't like it, the solution is simple: put the vegetables cut into rings in lightly s alted water for about half an hour.
3. It is not necessary to peel eggplants for grilling (as well as for baking). This procedure is only required to create caviar or stewed fruits.



4. The method of cooking eggplant on the grill is also good because in this case vegetable oil is not required, which the “blue ones” absorb very actively. In the event that the recipe requires the addition of oil, you can pre-roll the chopped eggplant in s alted flour.
5. It is best to combine "blue" with garlic, which gives the dish a sharpness and a piquant taste. Cilantro is perfect for greens (however, you need to remember that the taste of cilantro is specific, very amateur).
6. The best, tasty and he althy fruits are the first harvest, that is, at the beginning of the season, in summer.
7. Recipe for grilled eggplant includes cooking with or without marinade. Lemon juice, herb-infused olive oil, soy sauce, or even white wine are great marinades.



8. Ready eggplant (you can pierce with something sharp) should be soft, the skin may crack slightly.
9. You can not eat "little blue" immediately after removing from heat. For best results, they need to walk, so it is worth leaving them under a closed lid for a while.
10. It is best to use a stainless steel knife - when in contact with other elements, the eggplant will darken.

Benefits of Grilled Eggplant

As mentioned above, such a dish has one indisputable advantage: it is prepared without vegetable oil (or with a minimum amount). Therefore, there is no harm to he alth from havingchemicals and preservatives in the oil will not occur. In addition, this method of cooking implies the almost complete preservation in vegetables of all useful trace elements and vitamins that the human body needs so much (and there are a lot of them in the “blue ones”: potassium, pectin, magnesium, sodium, iron, calcium, phosphorus, vitamins of groups B, C, PP, and anthocyanins).

Thanks to all these substances, "blue" (both fresh and grilled) are of great help to a person: lower cholesterol, good for the heart, prevent the occurrence of cancer. And yet, since this is the most dietary dish of all possible variations, it is actively advised by nutritionists. For this reason, grilled eggplant is so beloved by all of us.

You lick your fingers

There are plenty of ways to cook eggplant on the grill. Experienced chefs say that you can do this on the grill, on skewers, and in the oven. And in the presence of a special frying pan - also on the stove! In any case, it will turn out very tasty and unusual - this is evidenced by numerous reviews of this dish.

Before the start

It is very important before you start baking, prepare vegetables in advance: wash them all thoroughly, dry them, eliminate the stalks (notabene: wash first and only then remove the stalks, and not vice versa). The reviews of the hostesses indicate that, compared to other fruits, eggplants (however, like zucchini or peppers) take longer to cook, therefore, planning to combine the “blue ones” and some otheringredients, this point should be taken into account. Eggplant can be baked as a whole (if they are very small) or cut into pieces (in this case, do not make the slices too small).

For grilled eggplants on a grill or skewers, you should take care of the fire in advance so that it will burn out by X-hour. By the way, when planting vegetables on a skewer, you should be very careful, because the juice from the fruit may leak. Eggplants should be baked on a wire rack for no more than ten minutes, and if they are cut into pieces, even less. The main thing is not to forget to turn the vegetables over.

Recommendations for cooking grilled eggplants in a pan include the following nuances: you need to fry the fruits until golden brown stripes appear on them, and before putting the “blue ones” into the pan, it is best to grease it with olive oil. But only quite a bit! And the pan itself is better to take with a Teflon coating.

Bake in the oven

Judging by the reviews, it turns out very tasty if you bake eggplant and zucchini together on the grill, and you can also add sweet peppers to them. All vegetables should be cut into rings (pepper - strips) and placed in a pre-prepared marinade (a tablespoon of lemon juice, a tablespoon of sea s alt, a tablespoon of balsamic vinegar, chopped garlic clove). Leave for ten minutes. Grease a baking sheet with oil, put vegetables, sprinkle with grated cheese. Bake for fifteen to twenty minutes at two hundred degrees. Grilled eggplant in the oven is ready!

Cookingon the grill

The recipe for grilled eggplants on the grill is very simple: cut the required amount of "blue" (prepared for use) slices obliquely to make them large enough. S alt, put on a wire rack (you can take skewers instead) and bake over hot coals. This dish goes well with spicy garlic sauce.

And you can also cook eggplant on the grill or on the grill, marinating them first. For the marinade, you will need sunflower or olive oil (you can take both in equal proportions), wine vinegar (no more than two tablespoons), not too s alty soy sauce, garlic and spices to taste. Garlic needs literally two or three cloves, which should be crushed. Together with vinegar, soy sauce and spices, garlic must be added to the oil heated in a pan. And then put the eggplant sliced \u200b\u200bin rings into this mixture. You can put them in a plastic bag and tie, or you can leave them in a bowl under the film. The further process of cooking eggplants on the grill on the grill is no different from the above, you just need to wait until the "blue ones" are marinated (approximately an hour or two).

Eggplant in a pan with cumin

"Blue" should be cut into rings, s alt on both sides and leave to soak for twenty minutes. During this time, chop the garlic (or take dried ground) and sprinkle the eggplant. Drizzle lightly with lemon juice on each slice.

Cumin leavesmix with a small amount of vegetable oil and ground black pepper, dip each eggplant ring into the mass. Grill eggplant on both sides until tender.

Dish with fresh mint

For a quick breakfast for a family of three or four, the following recipe is perfect: two relatively large eggplants must be cut lengthwise (the pieces should not be very thin or very thick). Preheat the grill pan and put the "blue ones" on it. S alt is not needed at this stage! Fry until cooked on both sides, put in prepared dishes, pour olive oil, s alt, add chopped garlic clove and mint leaves. Stir - and you can eat!

Grilled eggplant with tomatoes and cheese

First of all, “blue ones” are prepared - cut into elongated rings, they are fried in a pan on both sides. Then they are laid out in the right dishes. Tomatoes (medium-sized) need to be cut into two parts, fried on both sides and chopped with a blender (you can also use a meat grinder). Pour the resulting tomato mixture onto eggplant rings, sprinkle with herbs (any to taste) mixed with lemon juice on top. S alt. Add small pieces of mozzarella.

Grilled eggplant is one of those dishes that, no matter how cooked, will always be delicious. Therefore, it is worth experimenting. And bon appetit!