Just last week, I was rummaging through my fridge and found an eggplant I’d almost forgotten about, and it hit me—why not grill it? Paired with a tangy chimichurri, it turned into one of those meals that’s simple yet feels special. The smoky eggplant and bright, herby sauce come together in a way that’s hard to resist. Trust me, you’ll want to see how easy it is to make this at home.
What You’ll Love About This Recipe
This dish combines smoky grilled eggplant with vibrant chimichurri for a fresh and flavorful experience.
Quick to prepare: Minimal prep time makes it perfect for weeknight dinners.
Burst of flavor: The zesty chimichurri adds a tangy, herbaceous kick to the eggplant.
Versatile: Serve as a side, main, or even a topping for salads or grain bowls.
Recipe
Grilled eggplant with chimichurri is a vibrant and flavorful dish that combines smoky grilled eggplant with a zesty, herbaceous chimichurri sauce. This recipe is perfect for a light meal or a side dish that’s both healthy and satisfying.
Ingredients:
For the Grilled Eggplant:
- 2 large eggplants, sliced into ½-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper on both sides.
- Place the eggplant slices on the grill and cook for 3-4 minutes per side, until tender and grill marks appear.
- While the eggplant is grilling, prepare the chimichurri by combining parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Mix well.
- Once the eggplant is done, transfer to a serving platter and drizzle generously with chimichurri sauce.
- Serve immediately.
Notes:
- For a smoother chimichurri, blend the ingredients in a food processor.
- Adjust the amount of red pepper flakes to control the spiciness.
Time:
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serving: 4
Calories: Approximately 280 calories per serving
Cuisine: Argentinian-inspired
Equipment
To make Grilled Eggplant with Chimichurri, you’ll need a few essential kitchen tools. Here’s what to prepare:
- Grill or grill pan
- Tongs for flipping eggplant slices
- Mixing bowl for the chimichurri sauce
- Sharp knife and cutting board for slicing and chopping
- Measuring spoons and cups for precise ingredients
- Whisk or fork for combining chimichurri ingredients
- Serving platter to arrange the grilled eggplant
Nutrition
Grilled eggplant with chimichurri is a nutritious and flavorful dish packed with essential vitamins and minerals. It combines the health benefits of eggplant with the vibrant freshness of chimichurri sauce.
- Rich in dietary fiber, aiding digestion and promoting gut health.
- High in antioxidants, which help combat oxidative stress and inflammation.
- Provides a good source of vitamins C and K, supporting immunity and bone health.
- Contains heart-healthy monounsaturated fats from olive oil in the chimichurri.
- Low in calories, making it a great option for weight management.
- Offers a boost of essential minerals like potassium and magnesium.
What to Serve With This Recipe
I love pairing this grilled eggplant with sides that balance its smoky flavor, like a fresh arugula salad or crusty bread to soak up the chimichurri. For a heartier meal, I’ll add grilled chicken or chickpeas, which complement the dish without overpowering it. Don’t forget to reflect on textures and flavors—roasted veggies or a tangy quinoa salad can make the meal even more satisfying.
Side Dishes Suggestions
If you’re wondering what to pair with grilled eggplant and chimichurri, I’ve got some tasty ideas that’ll make your meal feel complete. I love adding grilled vegetables, like zucchini or bell peppers, for a smoky, charred vibe. For vegan sides, try a quinoa salad or roasted sweet potatoes—they’re hearty and complement the dish perfectly. You’ll feel free to mix and match, creating a meal that’s uniquely yours.
Complementary Flavors
When it comes to pairing grilled eggplant with chimichurri, the flavors don’t stop at sides—they’re just the beginning! I love exploring ingredient harmony by adding tangy feta, sweet roasted peppers, or creamy avocado to balance the bold chimichurri. These flavor profiles create a vibrant, satisfying meal that feels fresh and exciting. Don’t be afraid to mix textures and tastes—it’s all about making the dish uniquely yours!
Protein Pairings
Since grilled eggplant with chimichurri is already packed with bold, fresh flavors, pairing it with the right protein can take the dish to the next level. I love adding grilled chicken for a hearty option, or shrimp skewers for a lighter, summery vibe. For plant-based choices, chickpea salad or quinoa pilaf work wonders, keeping things vibrant and satisfying. Mix and match to make it your own!
Salad Options
A crisp, invigorating salad can be the perfect side to balance the smoky richness of grilled eggplant with chimichurri. I love tossing together mixed greens, cherry tomatoes, and cucumber slices, then adding bold salad toppings like crumbled feta or toasted nuts. For salad dressings, a simple lemon vinaigrette or tangy balsamic works wonders. It’s light, fresh, and lets the eggplant shine while adding a pop of color to your plate.
Bread Choices
Moving from a crisp salad to something a bit heartier, I think grilled eggplant with chimichurri pairs wonderfully with the right bread. My go-to is sourdough bread—its tangy flavor complements the rich eggplant and zesty chimichurri. For a healthier twist, I’ll grab whole grain bread; its nuttiness adds depth. Both choices are simple, letting the star of the dish shine while keeping things satisfying.
Frequently Asked Questions
Can I Use a Different Herb Instead of Parsley?
I think using alternative herbs is a great way to make chimichurri variations your own. I’d swap parsley with cilantro or basil, depending on what I’m feeling—freedom to experiment is what makes cooking so exciting!
Is It Necessary to Peel the Eggplant?
Peeling eggplant? I’d sooner peel a cloud—it’s totally unnecessary! The skin holds the magic, giving that perfect eggplant texture and keeping it sturdy. Skip the fuss; embrace the freedom of leaving it whole and unpeeled.
How Long Does Chimichurri Last in the Fridge?
I’ve found that homemade chimichurri lasts about 1-2 weeks in the fridge with proper chimichurri storage. I always keep it in an airtight container to preserve its vibrant flavor and freshness for as long as possible.
Can I Grill the Eggplant Indoors?
I’d grill eggplant indoors in a heartbeat—it’s a game-changer! A grill pan or broiler works wonders for indoor grilling, and if eggplant’s not your thing, zucchini or portobellos are killer eggplant alternatives. Freedom’s in the flame!
Does Eggplant Need to Be Salted Before Grilling?
I’ve wondered if eggplant needs salting before grilling, and I’ve learned that salting benefits the texture by drawing out moisture and bitterness. It’s a simple grilling technique that gives me freedom to make it taste better.
