- 1/2 cup flat leaf parsley (chopped)
- 2 tablespoons capers (drained)
- 1 garlic clove (medium, peeled and sliced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil
- 5 japanese eggplants (or 1 large eggplant, peeled and sliced about ⅓" thick)
- 3 tablespoons balsamic vinegar
- kosher salt
- freshly ground black pepper
|Calories270Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lisa S. 5 days ago
This was terrible, the eggplant was like leather I BBQ' it per the recipe, did several batches at different cooking times and they were all terrible ended up throwing it all away that hasn't happened in years : (
Loredana 7 days ago
Amazing! I grilled on my indoor grill as it is winter and freezing outside. Results were great. I regularly grill eggplant on the outdoor grill but this recipe is superior. Once my herb garden is plenty full This summer,I will certainly add fresh herbs to this recipe for a change.
Cynthia Welte 16 Dec 2018
Bring it to a potluck or bbq! You can make it ahead, serve cold, and everyone will rave and ask you for the recipe.
Vish Killari 4 Dec 2018
Its a yumm recipe. But I cut the eggplant slices very thin and so some slices came out burned with bitterness. Overall really good
Deldi B. 15 Nov 2018
Most delish! Will always make my eggplant ths way. Tastes like something i cant possibly make to perfection.
Bron 25 Jun 2018
Very well, very tasty.
Shrip Salad Sea Food 15 May 2018
I love cooking my veggies and rice
Kelly Schierman 10 May 2018
Wow, wow, wow. The marinade was fab.u.lous. Perfect for eggplant. I salted and baked mine rather than grill. (No grill. ). I tried to save some for my family. I failed. Am salting more eggplant right now. Maybe they'll get some. Maybe not.
Eden Nissani 6 Jan 2018
It came out delicious! I baked the eggplant in the oven after slicing it for 15 mins on 400F. Flipping over half way through. Love this recipe.
Lynette M 22 Oct 2017
I used Chinese Eggplant (the long light purple kind) as it's less bitter. I cut them lengthwise in thinner slices and it was quicker to cook and was nice and soft. I did not have parsley so used cilantro and omitted the capers as I didn't have that too. Next time I will use capers as I do like a little tartness. Just had it with tuna. Was absolutely delicious.
louise gray 6 May 2016
The photo of the finished recipe is very enticing. I imagined that the texture of the grilled eggplant would be softer as it is after being roasted. But it was not as soft as I thought it would be. The recipe preparation is quite labor extensive and uses more ingredients than I usually do. However, dear Hubby loved this and he is quite fussy. I served this with an orzo dish with spinach, garlic, sun dried tomatoes, and feta. It was a nice pairing with the eggplant and is a nice showpiece recipe for when company comes for dinner.