Previous
Garlic Grilled Eggplant
Let me tell you about the day garlic-kissed grilled eggplant steaks waltzed into my life and turned my whole world upside down. Imagine me, standing in the produce aisle, staring at a particularly plump eggplant like it held the secrets to the universe.
You see, I’d been on a mission to find the perfect “meaty” vegetarian dish that wouldn’t make my carnivorous friends run for the hills. Something that could hold its own at a barbecue without feeling like the sad, forgotten cousin of a burger. And there it was, that beautiful purple orb, practically screaming, “Pick me! I’m your ticket to grilling greatness!”
Now, I’m no stranger to kitchen experiments gone wrong. There was the Great Soufflé Disaster of ’18 that my daughter still brings up at family dinners (note to self: soufflés and video calls don’t mix). But something about this eggplant spoke to me. It whispered promises of garlic-infused goodness and smoky, grilled perfection.
So, armed with more optimism than skill (a dangerous combination in the kitchen, let me tell you), I embarked on my eggplant adventure. Little did I know, these garlic-kissed grilled eggplant steaks were about to become my signature dish, my pièce de résistance, my… okay, you get the picture.
What Makes These Eggplant Steaks Sizzle
Let’s talk about what makes these garlic-kissed grilled eggplant steaks so special. First off, they’re not trying to be meat. Nope, these bad boys are proud of their plant-based heritage. But here’s the kicker – they’ve got all the substance and satisfaction of a “real” steak, minus the whole… you know, meat thing.
The magic lies in the marinade. It’s a simple yet powerful concoction of olive oil, fresh garlic (and lots of it), and basil. This trio transforms the eggplant from a spongy, bland vegetable into a flavor powerhouse. The garlic doesn’t just kiss these steaks; it gives them a full-on bear hug.
Print
Grilled Eggplant Steaks with Garlic and Basil
Tender, savory slices of eggplant are what you’ll get when you use this Grilled Eggplant Steak marinade that envelops the eggplant in garlic and basil. They can be used as a simple side dish, served over a couscous salad, or even plated as a low-carb bruschetta.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20-ish 1/4" slices 1x
- Category: Sides & Sauces
Ingredients
- 1 12″ Italian eggplant
- 2 tsp kosher salt
- 1/2 cup olive oil
- 6 cloves of garlic, peeled and grated
- 4 tbsp fresh basil, chopped
- 1/2 tsp freshly ground black pepper
Instructions
- Oil the grates of your grill, then preheat to medium.
- Slice the eggplant into 1/4″ rounds (don’t peel) and sprinkle with salt, then let sit for 30 minutes to 2 hours. Dab with paper towels when done.
- While the eggplant rests, in a large bowl or plate with raised sides, combine olive oil, minced garlic, basil, and pepper.
- Dip each slice in the oil mixture and shake off.
- Add slices to grill and close cover. Cook for about 5-6 minutes until browned, then flip and cook another 5 minutes, until they are fork-tender.
- Brush with oil if they start to dry out. Once cooked, toss back in oil mixture and serve right away, or add to a plate and drizzle the remaining oil mixture over the top. Only if needed, sprinkle with more salt.
Notes
- Note: Can be stored in the fridge for 3 days and served cold with antipasto.
The Cast of Characters
Now, let’s break down the star players in this culinary show:
- Eggplant: Our headliner. Choose one that feels heavy for its size – that’s how you know it’s fresh and full of flavor. The skin should be smooth and shiny, like it just came back from a spa day.
- Garlic: Our trusty sidekick. Don’t be shy with it. I’m talking vampire-repelling levels of garlic. It infuses the eggplant with a deep, savory flavor that’ll make your taste buds do a happy dance.
- Olive oil: The unsung hero. It helps the eggplant achieve that crispy exterior while keeping the inside tender and creamy. Plus, it carries all those garlicky, herby flavors deep into the eggplant’s flesh. It’s like a flavor courier service, if you will.
- Fresh basil: The flavor finisher. It adds a bright, peppery note that cuts through the richness of the oil and garlic. It’s the high note in our flavor symphony.
The Great Eggplant Experiment
When I first attempted these garlic-kissed grilled eggplant steaks, I’ll admit, I was a bit nervous. Eggplant can be tricky – one minute you’re sailing smoothly, the next you’re serving soggy, bitter discs that could double as coasters. But fear not, dear reader, for I have made all the mistakes so you don’t have to.
The first challenge was getting the texture right. Too thick, and you end up with a charred exterior and raw interior (not a good look). Too thin, and they turn into eggplant chips (delicious, but not what we’re going for here). After some trial and error (and a few sacrificial eggplants), I found the sweet spot: about 1/4 inch thick.
The biggest surprise? The power of salt. Not for flavor, mind you, but for texture. Salting the eggplant slices and letting them sit for a while draws out excess moisture. It’s like sending your eggplant to eggplant boot camp – it comes back tougher, more resilient, and ready to take on the grill.
A Flavor Explosion
Now, let’s talk taste. These garlic-kissed grilled eggplant steaks are a flavor bomb in the best possible way. The exterior gets all caramelized and crispy from the grill, while the inside stays creamy and tender. Each bite is a perfect balance of smoky, garlicky, and herby goodness.
Compared to other eggplant recipes I’ve tried, these steaks are in a league of their own. They’re not trying to hide the eggplant under layers of sauce or cheese. Instead, they celebrate everything that makes eggplant great, while elevating it to new, delicious heights.
Mix It Up: Variations on a Theme
Over time, I’ve played around with some variations:
- Swapping out the basil for rosemary gives it a more earthy, Mediterranean vibe.
- Adding a splash of balsamic vinegar to the marinade introduces a tangy sweetness that’s pretty darn irresistible.
- For those who like it hot, a pinch of red pepper flakes in the marinade kicks things up a notch.
Allergy-Friendly Alternatives
For my gluten-free friends, this recipe is already a winner. But for those with other dietary restrictions, fear not! Here are some allergy-friendly substitutions:
- Garlic allergy? Try using finely minced shallots instead.
- Can’t do olive oil? Avocado oil makes a great alternative.
- Basil not your thing? Any fresh herb will do – try parsley or cilantro.
Tips for Eggplant Excellence
Now, for those of you gearing up to try these garlic-kissed grilled eggplant steaks for the first time, here are some tips to ensure success:
- Don’t skip the salting step. It’s tempting, I know, but trust me on this one.
- Make sure your grill is preheated and well-oiled to prevent sticking.
- Don’t overcrowd the grill. These eggplant steaks need their personal space to get that perfect char.
- Keep an eye on them. Eggplant can go from perfectly cooked to sadly cremated in the blink of an eye.
- Let them rest for a few minutes after grilling. It helps the flavors settle and makes them easier to handle.
- Don’t be afraid to re-baste with the marinade after grilling for an extra flavor boost.
- Leftovers (if you have any) make amazing sandwiches the next day. Just saying.
These garlic-kissed grilled eggplant steaks have become my go-to for everything from casual weeknight dinners to impressing the in-laws. They’re proof that plant-based eating doesn’t have to be boring or unsatisfying. So fire up that grill, grab an eggplant, and prepare to fall in love.
Start Growing Eggplant at Home
Eggplants add a beautiful aura to any garden with their bright purple flowers and jewel-toned fruits. They’re also a culinary staple in many homes. This warm-weather crop is in the nightshade family and can be enjoyed fried, roasted, baked, and freshly seared in a skillet. Eggplant is easily grown in warmer climates but can be quite cold-hardy in northern climates as well. Want to grow your own eggplant? In our Eggplant Gardening Guide, we explain how to choose eggplant varietals, grow them in your garden, harvest them, and then enjoy them at the table. Check it out.
And hey, if you give them a try, drop a comment below. I’d love to hear how they turned out for you. Who knows? Maybe you’ll discover a variation that’ll knock my socks off. Happy grilling, friends!
