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Epicurious

Marinated Grilled Eggplant

Another addictive antipasto dish—the smoky grilled flavor here is a bright note with the marinade. This is best served at room temperature, so plan on making it in advance. Eggplant is extremely absorbent—don’t worry if it soaks up all of the olive oil. The oil provides plenty of flavor and helps prevent the eggplants from burning over the open flame.

Recipe information

  • Yield

    Serves 6

Ingredients

2 large eggplants, sliced into 1-inch-thick rounds
1/4 cup olive oil
1 teaspoon salt
1/4 cup chopped fresh parsley
1/4 cup capers, rinsed, drained, and chopped
1 garlic clove, minced
2 tablespoons red wine vinegar
Squeeze of fresh lemon juice

Preparation

  1. Step 1

    Prepare a hot grill.

    Step 2

    Place the eggplant rounds on a rimmed baking sheet and drizzle with the olive oil, turning to coat both sides. Sprinkle with the salt and let sit for 5 minutes.

    Step 3

    Place the rounds on the hot grill and grill until fully cooked, turning halfway through, about 10 minutes total. The rounds will have dark grill lines.

    Step 4

    Transfer the eggplant rounds to a platter and sprinkle with the parsley, capers, and garlic. Add the vinegar and lemon juice, toss to coat, and serve.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
TagsEggplantVegetableSideLunchDinnerVeganVegetarianDairy FreeNut FreeGluten FreeKetoEasyGrillingCookbooks
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