How do I prevent the grilled eggplant from becoming soggy?

To ensure your grilled eggplant is tender, not soggy, the recipe instructs you to salt the slices and let them sit for a few minutes. This draws out excess moisture, which you then wipe away before brushing with olive oil and grilling.

Can I prepare the lemon basil drizzle in advance?

Yes, the lemon basil drizzle can be prepared ahead of time. Simply blend all the ingredients and store it in an airtight container in the refrigerator for up to 2-3 days. Give it a quick stir before serving.

What's the best way to get good char marks on the eggplant?

To achieve distinct char marks, ensure your grill pan is lightly brushed with olive oil and preheated to medium heat. Avoid overcrowding the pan and grill for approximately 5-8 minutes per side, allowing the char to form.

Are there any substitutions for fresh basil in the drizzle?

While fresh basil offers a unique flavor, you could experiment with other fresh herbs like parsley or cilantro for a different profile. However, the 'lemon basil' name specifically refers to the basil in this recipe.

How should I store any leftover grilled eggplant and salad?

Store leftover grilled eggplant and the side salad separately in airtight containers in the refrigerator. The eggplant will keep for 2-3 days, and the fresh salad components are best consumed within a day or two for optimal crispness. This dish is not suitable for freezing.

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Grilled Eggplant With Lemon Basil Drizzle
[Vegan]

TF By: Taryn Fitz-Gerald

Author Bio

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness... Read More

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Grilled Eggplant With Lemon Basil Drizzle

Grilled eggplant with char marks, lemon basil drizzle, served with colorful carrots, beets, and cherry tomatoes.

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Discover more recipes with these ingredients

Eggplant

Grilled Eggplant With Lemon Basil Drizzle [Vegan]

Dairy Free

Vegan

This grilled eggplant makes a delicious light option for lunch, dinner, or side dish. Eggplant slices are seasoned with only salt and then grilled until tender — the real flavor comes from the easy lemon basil dressing. The flavors compliment each other superbly. Open to other possibilities such as being... Read More

Ingredients You Need for Grilled Eggplant With Lemon Basil Drizzle [Vegan]

To Make the Eggplant:

1 large eggplant, rinsed and thinly sliced
Extra virgin olive oil, for brushing the eggplant
Himalayan rock salt, to taste

For the Lemon Basil Drizzle:

Juice of 1/2 a lemon
10 fresh basil leaves
1 teaspoon apple cider vinegar
4 tablespoons extra virgin olive oil
1-2 teaspoons rice malt syrup
Salt and pepper, to taste

For the Side Salad:

1 carrot, peeled and diced
1-2 beets, peeled and thinly sliced
A handful of cherry tomatoes
Mung bean sprouts

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How to Prepare Grilled Eggplant With Lemon Basil Drizzle [Vegan]

Lightly brush your grill pan with a little bit of olive oil and preheat.
Wash and slice the eggplant. Lay out on a baking tray lined with baking paper.
Sprinkle salt over each slice and leave for a couple of minutes. This will draw out any moisture in the eggplant. Wipe away any moisture with paper towel. Repeat on the other side of each slice.
Brush each slice of eggplant with a little olive oil.
Grill for approximately 5-8 minutes on each side over medium heat, until a char begins to form and it has cooked through. Take note of the charred grill lines,
Remove and keep warm.
Place all drizzle ingredients into a blender and pulse until combined.
Assemble the side salad, serve the eggplant strips and pour over the lemon basil drizzle.

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Comments:

Yves Ct says:

September 5, 2016 at 4:12 am

That looks yummy
Margot Fisch says:

September 4, 2016 at 6:42 pm

Sandra Maria Chiappetti
1. Sandra Maria Chiappetti says:
  
  September 4, 2016 at 11:51 pm
  
  Putz, ainda não comi feita desta forma, deve ficar uma delicia! Acho que terei que ativar minha churrasqueira, que nunca foi usada! rsrsrs

Comments are closed.

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