Grilled eggplant makes an excellent accompaniment to delicious meat, but is also suitable as a main course in tasty variations. We reveal how to grill eggplants correctly and have tips for preparing them.
Eggplants are so healthy
Eggplants are not only delicious, they are also super healthy. With only 25 calories per 100 grams, the egg-shaped vegetables are a conscientious snack and also have anti-inflammatory and vascular protective effects. The natural colouring agent anthocyanin, which gives the aubergine its dark colour, binds free radicals and thus even has an anti-aging effect!
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Grilling eggplant: the right preparation
Ingredients for 4 people as a side dish:
- 1 large eggplant
- 5 tbsp olive oil
Wash the aubergine, cut out the stem, but do not peel the vegetables.
Cut the aubergine into slices about 1 cm wide.
Sprinkle the cut surface with salt and let it steep for about 15 minutes. This removes water and bitter substances.
Pat the aubergine slices dry with a kitchen towel, then brush the cut surfaces with olive oil on both sides and season with salt and pepper to taste. You can find tips on marinating vegetables here.
Grill the vegetable coins on the hot grill for about 5 minutes on each side.
Recipe: yogurt and mint dip
How about a fresh summer dip with the aubergine thalers? Try a creamy yoghurt and mint dip based on the oriental model. Super quick and easy!
- 1 bunch of mint
- 200g Greek cream yogurt
- 1 teaspoon of liquid honey
- 1 tbsp lime juice
Wash, dry and finely chop the mint. Then stir into the yogurt together with the lime juice and honey. Finished!
Recipe idea: eggplant and feta skewer for the grill
Prepare the aubergine as described above, but this time cut it lengthways into very thin slices (about 5 mm). Cut the feta into slices about 1 to 2 cm thick. Then wrap each of them in a slice of aubergine. Now secure with a skewer.
Brush everything with oil and place on aluminium foil. Grill on the hot grill for about 5 minutes on each side.