Just like Amy, I am a huge fan of eggplant. And this summer, my weekly farmer's market basket has been filled with the cutest baby eggplants. The best thing about this is that it forces me to find new ways to prepare familiar vegetables.
Over the years my eggplant repertoire has grown from eggplant parmesan and simple grilled eggplant to include Baba Ghannouj, Grilled Eggplant Salad (one of my all-time faves), and Eggplant and Green Pea Curry.
I recently discovered how delicious this purple-skinned veggie can be when oven roasted with other vegetables in a ratatouille or in Amy's Oven-Roasted Kohlrabi Medley.
This week I was craving eggplant from the grill, but wanted to spice it up a bit. We had cilantro, limes and fresh parsley on hand, so a chimichurri sauce was on the menu. The tangy dressing and the smoky eggplant are a match made in heaven.
Grilled Eggplant with Chimichurri Sauce
1 large eggplant or 2-3 small ones
Olive oil for brushing or use olive oil cooking spray
Salt & pepper
1/4 to 1/2 cup chopped fresh parsley
1/4 to 1/2 cup chopped fresh cilantro
4-6 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup olive oil
Juice from 1 lime
Slice eggplants lengthwise into 1/4 inch slabs. Spray with cooking spray or brush with olive oil. Sprinkle with salt and pepper and set aside.
Mix parsley, cilantro, garlic, vinegar, olive oil and lime juice together in a bowl. Set aside.
Heat outdoor grill to medium-high or warm your grill pan on the stove top on medium-high heat. Turn heat down to medium and place eggplant on grill. Cook for 2-3 minutes or until grill marks form. Flip eggplant over and cook for another 2-3 minutes, or until eggplant is soft.
Remove from grill and place on serving platter. Pour chimichurri sauce over eggplant and enjoy.
**Note: If you have the time, you can puree the chimichurri in a blender for a smoother dressing.