Name: Grilled Eggplant with Basil Oil
Total time: PLACEHOLDER
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium clove garlic , minced or pressed through a garlic press; 1/2 cup packed fresh basil leaves; Salt and ground black pepper; 1 recipe Grilled Eggplant

Why This Recipe Works

Our biggest challenge when developing a grilled eggplant recipe was dealing with the vegetable’s excess moisture. Salting is usually the answer, but fortunately, the high heat of the grill evaporates the liquid and allows for excellent browning. Don’t make the mistake of salting and resting your eggplant before grilling. The size of the slices also matters in our grilled eggplant recipe. We found that ¾-inch rounds were perfect for grilling and didn’t fall apart on the grates.

Before You Begin

Make sure to cook the garlic until it is barely starting to sizzle. The oil will then be just hot enough to slightly wilt the basil when processed together.

Instructions

Place the oil and garlic in a skillet and turn the heat to medium. Cook until the garlic just starts to sizzle and becomes fragrant, about 2 minutes.

Place the basil in the workbowl of a food processor. Very carefully pour the hot oil over the basil. Process until the mixture is fragrant and almost smooth, about 30 seconds. Season with salt and pepper to taste.

Transfer the grilled eggplant to a platter and drizzle with the basil oil. Serve immediately.

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