Today, we’d like to share with you a great recipe for eggplant. This veggie became a household favorite when cooked this way.
For this dish, we like to use the Asian variety of eggplant, which is much thinner and can be grilled evenly. This dish can also be cooked in an oven if you don’t have a grill.
The main goal is to char the exterior skin. And the best thing is, even if the exterior skin is so burned, it won’t affect the inside. The interior is like a steam chamber, all of the delicious juice and flavors are preserved!
When the eggplant gets soft, it indicates that it is fully cooked on the inside. At the very end, we will add some homemade garlic sauce and finish it off with a sprinkling of parmesan cheese. It’s delicious and bursting with flavor.
Note: for this recipe, we will only eat the inside, the charred outside skin will be discarded at the end.
Grill Whole Eggplant with Garlic Sauce and Parmesan Cheese
Equipment
- Grill or Oven
Ingredients
- 2 eggplants 1 eggplant per serving
- 2 tbsp olive oil
- 3 clove garlic minced
- ½ cup parmesan cheese
- salt and pepper to taste
- chili pepper or chili flakes optional
Instructions
- Preheat the charcoal grill or oven to 350ºF.
- While the grill is preheating, heat up 2 tbsp of olive oil over medium heat and add the minced garlic in, turn the heat to low and cook for another 1 minute. Make sure the garlic is not burnt. Transfer to a bowl for later use.
- When the grill is hot, place the eggplant on it. Char each side for about 5 minutes. Cook until the exterior skin is wrinkly and the eggplant is soft.
- Transfer the eggplant to a plate. Use a pairing knife to cut open the eggplant in the middle of the eggplant, but not cutting through. Pour the garlic sauce into it. Sprinkle the parmesan on top. Serve while it is hot. Enjoy!
