Ingredients with Measurements:
- 2 large eggplants
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup fresh basil leaves
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Cut the eggplants into 1/2 inch thick slices.
3. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
4. Grill the eggplant slices for 3-4 minutes on each side, or until tender and lightly charred.
5. In a food processor, combine the basil leaves, minced garlic, Parmesan cheese, mayonnaise, Greek yogurt, and lemon juice. Pulse until smooth.
6. Serve the grilled eggplant slices with the garlic-basil sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 minutes
Temperature:
- Grill preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 235
- Fat: 20g
- Carbohydrates: 11g
- Protein: 5g
- Fiber: 5g
- Sugar: 6g
Substitutions for ingredients:
- Instead of mayonnaise, you can use sour cream or plain yogurt.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of lemon juice, you can use lime juice or white wine vinegar.
Variations:
- Add chopped tomatoes or roasted red peppers to the garlic-basil sauce for extra flavor.
- Top the grilled eggplant slices with crumbled feta cheese or chopped olives.
- Use the garlic-basil sauce as a dip for fresh vegetables or crackers.
Tips and tricks:
- Make sure to brush both sides of the eggplant slices with olive oil to prevent sticking to the grill.
- Don't overcook the eggplant slices, as they can become mushy and lose their texture.
- If you don't have a food processor, you can finely chop the basil leaves and garlic and mix them with the other sauce ingredients in a bowl.
Storage instructions:
- Store any leftover garlic-basil sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled eggplant slices, place them in a single layer on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the grilled eggplant slices on a platter and drizzle the garlic-basil sauce on top.
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as zucchini or bell peppers.
- Quinoa or couscous salad.
- Garlic bread or crusty bread.
Troubleshooting advice:
- If the eggplant slices are sticking to the grill, brush them with more olive oil or use a non-stick cooking spray.
- If the garlic-basil sauce is too thick, add a tablespoon of water or olive oil to thin it out.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and grilling.
- Store any leftovers in the refrigerator for up to 3 days.
Food history:
- Eggplant is a staple ingredient in Mediterranean cuisine, and has been cultivated for thousands of years in Asia and the Middle East.
Flavor profiles:
- The grilled eggplant has a smoky, slightly sweet flavor, while the garlic-basil sauce is creamy and tangy with a hint of herbaceousness.
Serving suggestions:
- Serve as an appetizer or side dish at a summer barbecue or picnic.
- Add to a vegetarian or vegan meal for extra protein and flavor.
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