Grilled Eggplant Slices with Balsamic/Herbs

Eggplants: The main ingredient, providing a meaty texture and smoky flavor when grilled.

Olive oil: Used to brush the eggplant slices, helping them to cook evenly and preventing sticking.

Balsamic vinegar: Adds a tangy, slightly sweet flavor that complements the grilled eggplant.

Dried oregano: Provides an earthy, slightly bitter flavor that pairs well with the other herbs.

Dried basil: Adds a sweet, aromatic note to the dish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When grilling eggplant slices, ensure they are cut uniformly to ¼ inch rounds to promote even cooking. Before placing them on the grill, lightly salt the slices and let them sit for about 15 minutes. This process, known as sweating, helps to draw out excess moisture and reduce any potential bitterness. Pat the slices dry with a paper towel before brushing with olive oil. This step will enhance the texture and flavor of the grilled eggplant.

• eggplants - Substitute with zucchini: Zucchini has a similar texture and can be grilled in the same manner as eggplant, providing a comparable flavor profile.

• eggplants - Substitute with portobello mushrooms: Portobello mushrooms offer a meaty texture and can absorb marinades well, making them a great alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for grilling vegetables.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic vinegar, though it lacks the sweetness.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and can be sweetened slightly with a touch of honey or maple syrup to mimic balsamic vinegar.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor and can be used in the same quantity as dried oregano.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a milder flavor but can be used as a direct substitute for dried oregano.

• dried basil - Substitute with dried parsley: Dried parsley provides a fresh, slightly peppery flavor that can complement grilled vegetables.

• dried basil - Substitute with dried tarragon: Dried tarragon has a unique, slightly sweet flavor that can add an interesting twist to the dish.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used in the same quantity as black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used in smaller quantities to add a spicy kick to the dish.

• Allow the grilled eggplant slices to cool completely at room temperature before storing. This helps prevent condensation, which can make the slices soggy.
• Place the cooled eggplant slices in an airtight container. If you need to stack them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The grilled eggplant will stay fresh for up to 3-4 days.
• For longer storage, you can freeze the grilled eggplant slices. Lay them out in a single layer on a baking sheet and place in the freezer until they are frozen solid. This prevents them from sticking together.
• Once frozen, transfer the eggplant slices to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• To reheat, thaw the eggplant slices in the refrigerator overnight. You can then reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• Alternatively, you can reheat the eggplant slices on a grill or in a skillet over medium heat for a few minutes on each side until they are heated through and slightly crispy.

• Preheat your oven to 350°F (175°C). Arrange the grilled eggplant slices on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until they are heated through.

• Use a skillet on medium heat. Add a small amount of olive oil to the pan. Place the eggplant slices in the skillet and heat for about 2-3 minutes on each side, or until warmed through. This method helps retain the grill marks and adds a bit of extra flavor.

• For a quick and easy method, use the microwave. Place the eggplant slices on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the eggplant slices in a single layer in the air fryer basket. Heat for about 3-5 minutes, or until they are warmed through and slightly crispy.

• For a stovetop method, use a steamer. Bring a pot of water to a boil and place a steaming basket over it. Arrange the eggplant slices in the basket, cover, and steam for about 5 minutes, or until they are heated through. This method helps retain moisture and keeps the eggplant tender.

• Grill: Used to cook the eggplant slices, providing them with a smoky flavor and grill marks.

• Basting brush: Used to brush olive oil onto the eggplant slices evenly.

• Tongs: Essential for flipping the eggplant slices on the grill without burning your hands.

• Cutting board: Provides a stable surface to slice the eggplants into rounds.

• Chef's knife: Used to slice the eggplants into ¼ inch rounds.

• Measuring spoons: Used to measure out the olive oil, balsamic vinegar, dried oregano, dried basil, salt, and black pepper.

• Small bowl: Used to mix the balsamic vinegar with the herbs and spices if you prefer to combine them before drizzling.

• Serving platter: Used to serve the grilled eggplant slices once they are cooked and seasoned.

Preheat the grill: Start preheating your grill while you prepare the eggplant slices to save time.

Use a brush: Use a brush to quickly and evenly coat the eggplant slices with olive oil.

Batch grilling: Grill multiple eggplant slices at once to reduce cooking time.

Pre-mix herbs: Combine oregano, basil, salt, and pepper in a small bowl beforehand for quick seasoning.

Consistent thickness: Slice the eggplants uniformly to ensure even cooking and save time adjusting individual slices.