Vegan Grilled Eggplant
Grilled eggplant can take place in your great treats of summer, succulently tender eggplant, with bits of crispy charred edges here and there!
Ingredients
- 1 tbsp mashed ginger
- 2 tbsp mashed garlic
- 1/2 tbsp pepper powder
- 1 tbsp oregano
- 1/2 cup minced parsley
- 1/2 cup olive oil
- 5 medium-sized eggplants or 2 large eggplants
Instructions
- Cut eggplants into 1/4 inch thick slices. Brine if you are using large-sized eggplants. If you are using medium-sized eggplants, quickly paint olive oil on both the sides of slices to prevent them from turning black.
- Take a large bowl, pour in the olive oil. Add mashed garlic & ginger, pepper powder, oregano, minced parsley, and stir it until mixed.
- Place each of the eggplant slices in the bowl, flipping them over to ensure both sides are covered in the mixture.
- Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.
- Once the eggplant slices are tender and cooked, remove from the grill and return back to oil, herb and garlic mixture in the pan.
- Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic over top before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.
- Enjoy!
