Grilled pickled eggplant is such a delicious recipe. Since I was a kid I have loved eggplant and I am always looking for new ways to make it. This recipe is one of my favorites. It’s so easy to make and it has so much flavor. I love to serve it with my antipasto. I even put it on a sandwich with some fresh mozzarella. So good!
I usually make it in a double batch and store it in my refrigerator for up to a week. Although I have to say it never lasts that long.
Grilled Pickled Eggplant
1 Eggplant, (about 1.8 lbs), Sliced Thinly
⅓ and ¼ Cups Extra Virgin Olive Oil
¾ tsp. Salt
9 Garlic Cloves, Whole
1 tbsp. And 1 tsp. High Quality Balsamic
1 Tbsp. Fresh Parsley, Chopped
6 Basil Leaves, Chopped
⅛ tsp. Red Pepper Flakes (Optional)
In a bowl add 1/3 of a cup of extra-virgin olive oil and ½ teaspoon of salt to your sliced eggplant and mix well. Put the eggplant slices on a heated grill and cook for about three minutes on each side or until cooked through.
For the dressing, cook the garlic with a ¼ cup of olive oil. Cook until fork tender and then mash the garlic in the olive oil. Add the garlic mixture to a small bowl. Add in the balsamic, ¼ tsp of salt, fresh parsley, basil and red pepper flakes (optional). Whisk the dressing very well. Add the dressing to the cooked eggplant and let it sit for about 20 minutes and serve. You can store this in an airtight container in your refrigerator for up to one week.