Grilled aubergines are a delicious side dish with steak and co. However, there are a few things to consider when grilling.
Even if for many grilling is still synonymous with meat and sausages - vegetables, vegetarian sausages and meat substitutes are becoming more and more fashionable and are not only popular with vegetarians and vegans on the grill. Vegetables that are particularly popular on the grill include peppers, courgettes, tomatoes and aubergines. However, if you don't pay attention to a few things before and during the grilling, their taste will suffer. Follow the instructions below and you won't go wrong at all.
The right preparation is the be-all and end-all
Step 1: Drain eggplants
It is important that you s alt the aubergines before grilling to remove the bitter substances. Cut the aubergines into slices, strips or cubes as you wish. Then sprinkle with s alt. Then the vegetables have to steep for about 15 to 20 minutes. During this time it “sweats out” excess water and bitter substances. After the steeping time, you need to drain the aubergines and discard the water that has come out.
Step 2: Marinate the aubergines
It is then important that you marinate the aubergines or brush them with oil, otherwise the vegetables will stick to the grill or the aluminum tray and burn. Either use some olive oil or prepare an oil-based marinade. You can then add herbs and, if desired, garlic, pepper, chili and s alt. Then let the aubergines soak for a few hours or overnight.
Step 3: Grill the aubergines
Once the grill is hot, do not put the aubergines too close to the fire or they will burn on the outside and be raw on the inside. Grilling aubergines works particularly well in kettle grills, for example, as they allow indirect grilling. Depending on the thickness of the cubes or slices, the vegetables are then grilled after 5 to 10 minutes.
Our tip:
If you don't just want to cook aubergines on the grill, but also in the oven, proceed as described above and use the oven's grill function. You can also wrap the aubergines in aluminum foil packetsand grill together with tomatoes, garlic, zucchini and feta. Very tasty with grilled meat and Co. but also tastes eggplant pesto.