Prep the Eggplant: Slice eggplants lengthwise into thick “steaks” about ¾ inch thick. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry.
Marinate: In a bowl, mix olive oil, soy sauce, balsamic vinegar, garlic, paprika, thyme, salt, and pepper. Brush both sides of the eggplant slices with the marinade. Let them sit for at least 20 minutes (or overnight in the fridge).
Grill: Heat a grill or grill pan over medium-high heat. Cook eggplant slices for 4–5 minutes on each side, or until nicely charred and tender.
Serve: Drizzle with lemon juice if desired, and serve warm.
Serving and Storage Tips:
Serve with a side of quinoa, couscous, or crusty bread.
Excellent topped with chimichurri, tahini sauce, or a dollop of Greek yogurt.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best texture.
Variations:
Spicy Kick: Add chili flakes or cayenne to the marinade.
Asian Twist: Use sesame oil, hoisin sauce, and a sprinkle of toasted sesame seeds.
Cheesy Finish: Top with mozzarella or vegan cheese during the last minute of grilling.
FAQ:
Q: Can I bake instead of grill?
A: Yes! Roast at 425°F (220°C) for about 20–25 minutes, flipping halfway.
Q: How do I prevent eggplant from becoming soggy?
A: Salting and patting it dry helps reduce moisture. Also, avoid overcrowding the pan.
Q: What makes eggplant “meaty”?
A: Its dense, spongy texture and ability to absorb umami-rich marinades give it a hearty, satisfying bite.
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