Pickled Grilled Eggplant
Pickled Grilled Eggplant might be just the side dish you are searching for. This recipe serves 6. One serving contains 84 calories, 2g of protein, and 4g of fat. A mixture of chili paste, freshly parsley leaves, freshly mint leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 50 minutes. Users who liked this recipe also liked Pickled Eggplant, Tuna Crudo with Pickled Eggplant, and South Indian Pickled Eggplant.
Instructions
Watch how to make this recipe.
Remove the stem end from the eggplants.
Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper.
Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil.
Add the herbs and check for seasoning with salt and pepper.
When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade).
Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.