8 recipes eggplant on the grill for a perfect picnic

Fill garlic vegetables, herbs, honey, ketchup, soy sauce, and more.

1. Grilled eggplant with herbs and garlic

Ingredients

• 2 eggplant;
• 2½ teaspoons of salt;
• 120 ml of vegetable oil;
• 3 garlic cloves;
• 2 tablespoons chopped fresh parsley;
• 2 tablespoons minced fresh oregano;
• ½ teaspoon ground black pepper.

preparation

Cut eggplant slices about 6 mm thick. Rub them on all sides 2 teaspoons of salt and leave for 15 minutes. Blot with paper towel vegetables.

Connect the oil, the remaining salt, chopped garlic, parsley, and pepper. Salts can put less or more - to your taste. Dip into the mix each slice of eggplant on both sides.

Put them on a wire rack and cook for 5-7 minutes on each side until golden brown. Before serving, again dip the vegetables in the oil mixture.

2. Whole eggplant with bacon on the grill

Ingredients

• 2 eggplant;
• a slice of bacon;
• salt - to taste;
• ground black pepper - to taste;
• chili powder - to taste;
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• 2 tablespoons of vegetable oil;
• a few sprigs of cilantro;
• a few sprigs of parsley;
• 4 cloves of garlic.

preparation

Make eggplants on several transverse incisions, without bringing the knife to the board. Salo divide into as many thin plates, how many cuts happen on vegetables.

Spice lard salt, black pepper and chili. Coat the eggplant inside and outside the oil and put the fat in the slot.

Place the eggplant on skewers over the entire length. Cook on the grill, turning periodically, for about 20 minutes until soft. Before serving, sprinkle with chopped herbs and chopped garlic.

3. Eggplant on the grill with ketchup, honey and oregano

Ingredients

• 1 eggplant;
• 2 tablespoons of vegetable oil;
• 2 tablespoons ketchup;
• 1½ tablespoon of red or white wine vinegar;
• 1 tablespoon honey;
• ¾ teaspoon of dried oregano;
• pinch of dried garlic;
• salt - to taste;
• ground black pepper - to taste.

preparation

Cut slices of eggplant 6-8 mm wide. Mix oil, ketchup, vinegar, honey, oregano, garlic, salt and pepper.

Dip eggplant in the glaze and place on wire rack. Fry for 5-7 minutes on each side until golden. If the remaining glaze, lubricate her vegetables in the cooking process.

4. Grilled eggplant with ginger, garlic, soy sauce and hot pepper

Ingredients

• 1 teaspoon ground cinnamon;
• 1 tablespoon ground coriander;
• ¼ teaspoon ground allspice;
• ¼ teaspoon chili powder;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons minced fresh thyme;
• 4 garlic cloves;
• 1 tablespoon finely grated fresh ginger;
• 3 tbsp lemon juice or lime;
• 4 tablespoons of soy sauce;
• 1-2 tablespoons of sugar or other sweetener;
• 2 tablespoons of vegetable oil;
• a few feathers of green onions;
• 1 small hot pepper;
• 1-2 eggplant.

preparation

Mix cinnamon, cilantro, allspice, chili powder, salt, black pepper, thyme, chopped garlic, ginger, citrus juice, soy sauce, sugar, butter, chopped onion and finely chopped hot pepper without seeds.

Remove the stalk from the aubergines and cut along thin strips vegetables. Lubricate both sides of the prepared glaze. Cook on the grill for 5-7 minutes on each side.

5. Grilled eggplant with honey, garlic and balsamic vinegar

Ingredients

• 1-2 eggplant;
• salt - to taste;
• 2 tablespoons of honey;
• 4 tablespoons of vegetable oil;
• 4 garlic cloves;
• 1-2 teaspoons paprika;
• 4 teaspoons balsamic vinegar;
• ground black pepper - to taste.

preparation

Cut eggplant circles of about 8 mm thick. Rub them with salt on all sides and leave for 15 minutes. Then blot with a paper towel.

Connect honey, oil, chopped garlic, paprika, vinegar, salt and pepper. Dip eggplant in the resulting mixture and place on a wire rack.

Brown the vegetables for 5-7 minutes on each side. If the remaining marinade eggplant lubricate them during cooking.

6. Eggplant on the grill with lemon juice, feta and basil

Ingredients

• 1 clove of garlic;
• 4 tablespoons of lemon juice;
• 1 tablespoon vegetable oil;
• 1 teaspoon balsamic vinegar;
• salt - to taste;
• ground black pepper - to taste;
• 1 eggplant;
• 150-200 g feta;
• a few leaves of basil.

preparation

Connect chopped garlic, 3 tablespoons of lemon juice, oil, vinegar, salt and pepper.

Remove the eggplants from the tips and cut vegetables along the thin slices. Coat the prepared mixture. Pour onto a wire rack and cook for 5-7 minutes on each side until golden.

Combine feta, chopped basil, the remaining lemon juice and pepper. Ready eggplant, remove from heat and place on them curd.

7. Eggplant on the grill with a sauce of tomatoes

Ingredients

• 1-2 eggplant;
• 2 tablespoons of vegetable oil;
• 1 large tomato;
• 1 tablespoon white wine vinegar;
• 2 tablespoons minced fresh oregano;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste.

preparation

Cut eggplant slices 1 cm wide and lubricate half oil. Brown the lattice at 4-6 minutes on each side.

Cut the tomatoes into small cubes. Mix it with the remaining oil, vinegar, oregano, chopped garlic, salt and pepper.

Put the eggplant in the dish and spread the filling on top of the tomatoes.

8. Whole eggplant on the grill with garlic and dill

Ingredients

• 2 eggplant;
• a few sprigs of dill;
• 4 garlic cloves;
• 2-3 tablespoons of vegetable oil;
• salt - to taste.

preparation

Take a few deep eggplant on the longitudinal or transverse incision, without sharing the vegetables through. Put on each sheet of foil.

Mix chopped dill, coarsely chopped garlic, butter and salt. Grate eggplant this mixture internally and externally. Tightly wrap them in foil.

Put the eggplant on a wire rack or directly on the coals. Cook, turning periodically, for about 20 minutes.