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Pickled Grilled Eggplant

Vegetarian Vegan Gluten-Free Low-Calorie

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If you enjoy grilled eggplants with your barbecue, you're guaranteed to love these pickled grilled eggplants too. They have a nice char to them, a dash of spice, and a pleasant garlic aroma, all of which are oh-so-reminiscent of Mediterranean cuisine. Try these eggplants alongside your next barbecue, you won't regret it.

Prep Time 40 minutes

Serves: 6

Difficulty Level: Low

Pickled Grilled Eggplant

Ingredients for Pickled Grilled Eggplants:

Eggplant - 2

Kosher salt - as needed

Olive oil - 1/2 cup

Ground black pepper - to taste

White wine vinegar - 2 tbsp.

Sugar - 1 tbsp.

Chili paste - 2 tsp.

Garlic - 4 cloves (minced)

Parsley - 1 tbsp. (freshly chopped)

Fresh mint leaves - 1 tsp. (chopped)

Method of preparing the Pickled Grilled Eggplants:

Stem the eggplants and cut each one in half lengthwise, then slice them into 1/2-inch-thick pieces.
In a big bowl, combine the eggplant with 2 tbsp salt and let sit 15 minutes.
Rinse and pat dry. Add 2 tbsp olive oil and black pepper and coat the eggplant pieces well.
Heat a grill pan on high and cook the eggplant until charred on both sides.
In a bowl, combine the vinegar, sugar, chili paste, remaining olive oil, garlic and herbs as well. Toss the eggplant to coat and let cool down to room temperature.
Garnish with parsley and serve immediately, or transfer to a sealable container refrigerate for up to a week.

Source: Foodnetwork.com

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