Grilled Eggplant – easy & delicious
These grilled eggplant slices are coated in a flavorful marinade made with olive oil, garlic, chili, and lemon juice. After resting, they are grilled until nicely browned. Whole-grain baguette and fresh parsley make a great accompaniment.
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Ingredients
Gegrillte Aubergine
- 2 Piece Eggplant
- 1 Pinch Salz
- 2 Clove Knoblauch
- 1 Piece rote Chilischote
- 1 tsp Zitronensaft
- 3 Tbsp Olivenöl
- 1 Pinch Pfeffer
- 0.5 Bunch Flat-leaf parsley (Italian parsley)
- 1 Piece Vollkorn-Baguette
Preparation
1. Prepare the eggplants
Wash, trim, and pat the eggplants dry. Cut them lengthwise into slices about 1 cm thick, place them in a large bowl, salt them, and let them sit for about 15 minutes so they soften a little.
2. Mix the marinade
Meanwhile, peel and finely chop the garlic. Halve the chili, remove the stem and seeds, wash it, and dice it finely. Stir the garlic and chili together with the lemon juice and olive oil, then season with pepper and a little salt.
3. Marinate and prep the parsley
Rinse the eggplant slices and pat them dry again. Add the marinade, toss everything well, and let it rest for about 2 hours. During this time, rinse the parsley, shake it dry, and chop it roughly.
4. Grill and serve
Grill the marinated eggplant slices in a grill tray over medium heat for about 10 minutes, until they are golden brown. Slice the whole-grain baguette and serve it with the chopped parsley alongside the eggplant.