Sweet and Savory Grilled Eggplant

Grilling eggplant brings out an insane level of natural sweetness, there’s not a grain of salt or sugar added to this recipe.

“Undoubtedly, the golden raisins lend a light sweetness to the mix, but it’s balanced perfectly with the classic combination of savory garlic and parsley.  I initially thought the idea of mint at the end to be a strange finish to this recipe.   As it turns out, the soft undertones of the torn mint leaves are in fact the very flavors that crown this summer jewel.  The sensation lingers on your palate in the form of a soft menthol that hangs around well after the table has been cleared.  Knowing the mint came from our own cottage perennial beds added yet another element of pleasure and satisfaction.

There’s not a grain of salt or sugar added to this recipe.  With every bite of the charred vegetable comes a palatable reminder of the beauty and freshness of summer.  Little wonder why this is my favorite season and to date, this is my favorite meal.  Please, give this one a taste.” – Dan Zehr of Platter Talk food blog.

Click here for his recipe!

 

 

2
Servings
551
Calories Per Serving
Deliver Ingredients

Notes

Panko breadcrumbs may be preferable for their larger size and texture. Regular breadcrumb may be substituted as I learned with this preparation. 
Alternatively, a grill pan may be used instead of an outdoor grill. Olive oil should be applied to eggplant slices, placed on grill pan at medium high heat for 2-3 minutes per side, then place in oven at 350 degrees F. to finish. 
Once again, I used one of my favorite kitchen tools, the cast iron skillet. It allowed me to toast the pine nuts and breadcrumbs and then saute them with the other ingredients; effectively turning this into a one-pot wonder.

Ingredients

  • 1 large eggplant, thinly sliced
  • 1/4 Cup pine nuts toasted
  • 1/4 Cup breadcrumbs, toasted
  • 3 Tablespoons olive oil, plus additional to brush eggplant
  • 2-3 cloves garlic, coarsely chopped
  • 1/4 Cup chopped Italian (flat-leaf) parsley
  • 3 Tablespoons golden raisins
  • 1/3 Cup crumbled feta cheese
  • 1 small handful mint leaves, coarsely torn

Directions

Light grill to medium high/high. I have become a charcoal convert.

Brush each side of eggplant with light layer of olive oil.

Place eggplant on hot grill, rotate at 90 degree angle after 2 minutes (same side) to mark.

Flip after 2-3 minutes.

Meanwhile, heat large skillet over medium high heat, with olive oil. Add toasted bread crumbs and pine nuts, stir for about a minute, then add garlic, parsley and golden raisins. Reduce heat and keep warm.

Remove eggplant from grill, top with sauteed mixture.

Evenly sprinkle feta crumbles over each piece, then sprinkle torn mint leaves on top of each slice.

Nutritional Facts

Total Fat
41g
59%
Sugar
19g
21%
Saturated Fat
11g
46%
Cholesterol
36mg
12%
Carbohydrate, by difference
40g
31%
Protein
12g
26%
Vitamin A, RAE
47µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
188mg
19%
Choline, total
26mg
6%
Fiber, total dietary
3g
12%
Folate, total
45µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
83mg
26%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Phosphorus, P
307mg
44%
Selenium, Se
14µg
25%
Sodium, Na
658mg
44%
Water
56g
2%
Zinc, Zn
3mg
38%

Grilled Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Grilled Eggplant Cooking Tip

Lightly salt eggplant after its been cut in order to eliminate the bitter taste.