Eggplants on the grill - the most delicious picnic snack recipes

Eggplants on the grill can be a great addition to the classic shish kebab from meat or fish or an excellent self-made snack. Having prepared a meal once, you will always accompany a picnic with such a treat, taking into consideration one or several recipes offered below.

How to cook aubergines on a grill?

To bake eggplants on charcoal, you do not need to have high knowledge in the field of cooking. However, it is necessary to know some subtleties of technology.

  1. The washed eggplants are baked entirely on the brazier or cut into slices of the desired shape and size.
  2. To remove bitterness, slicing is added and left for 20-30 minutes.
  3. To improve the taste characteristics, the vegetable is pre-marinated in a spicy mixture, placing in it a sliced ​​or punctured whole fruit in several places.
  4. The time of eggplant stay over smoldering coals may vary depending on the thickness of the slices and recipe recommendations.

How to pickle eggplants for grilling?

Marinade for aubergines on the grill can be laconic and consist of vegetable oil, salt and pepper, or include a mass of various spicy ingredients. Often, lemon juice, mayonnaise, soy sauce, garlic, greens, all kinds of ground spices and fragrant dry herbs are added to the mixture.

Ingredients:

Preparation

  1. Vegetable oil is heated a little in a saucepan or in a pan and all other ingredients for marinade are put in it.
  2. Prepare properly aubergines, cutting them into slices, salt and leaving for half an hour to remove bitterness and excess moisture.
  3. The eggplant is served in a spicy mixture and left for at least an hour under a film or in a bag, periodically mixing.

Eggplants on a grate on coals

It's easy and easy to prepare a grilled eggplant on a grill, placing it over smoldering coals with moderate heat. Fruits are preferably cut into transverse or longitudinal fragments up to two centimeters thick and pre-marinated them in any spicy mixture or simply in vegetable oil, after salting to taste.

Ingredients:

Preparation

  1. Cut the eggplants, salt and leave for 30 minutes, drain the liquid.
  2. Shed slices marinade, prepared by mixing olive or sunflower oil with vinegar and aromatic dry herbs.
  3. Eggplants bake on the grill immediately or give pre-marinated for 1-2 hours.

Eggplants on the barbecue entirely

When properly cooked, the aubergines, baked on the brazier entirely, fully retain their juiciness, work out soft, tasty. The fruits are fried, simply strung on a skewer or laid out on a grate, and if desired, wrapped in pre-foil. Before serving, ready-made specimens remove the rind, cut into slices, season to taste.

Ingredients:

Preparation

  1. Washed and dried eggplants bake over charcoal on skewers or in foil until soft.
  2. Fried eggplants on the fire relieve the skins, salt, pepper, sprinkle with chopped garlic, greens and serve.

Skewered eggplant on grill

Spicy aubergines on charcoal on skewers, designed with the following recommendations, will be a great snack for lovers of bright and rich flavor combinations and in the best possible form will complement any picnic. A mixture of Jamaican spices yerk can be replaced with a mix of ground chili, black and fragrant pepper, chopped onion, ground cinnamon and freshly squeezed lemon juice.

Ingredients:

Preparation

  1. Eggplant cut into mugs, then another 2-4 parts, add salt, allow to stand for 30 minutes, after which drain the liquid, and chunks are dried.
  2. Mix all the ingredients for the marinade, add to eggplant, mix, let stand for 1 hour.
  3. String the promarinated slices on the skewer and bake eggplant on the grill for 20 minutes.

Eggplant on a fire in Armenian style

The aubergines on the grill in Armenian are prepared on skewers until soft without preliminary pickling. A feature of the national recipe in the feed: vegetable pulp gets rid of the peel, cut into slices and served as a salad, which is added chopped greens, garlic and other vegetables cooked on the fire.

Ingredients:

Preparation

  1. Eggplants, tomatoes and peppers string on the skewer and bake until soft.
  2. Lower the ruddy pepper, tomatoes and eggplants baked on the grill, for a few seconds in ice water and rid the skin.
  3. Flesh cut into slices, mixed with chopped herbs, sliced ​​onions or green onions and garlic, seasoned to taste and mix.

Eggplants in the foil on charcoal

Another interesting variant of decorating a vegetable is presented in the following recipe. Eggplants on the grill are baked in foil, and to give flavor vegetable halves pre-marinated in a spicy mixture with the addition of garlic and greens. Mariyad teriyaki can be replaced with soy or other available sauce.

Ingredients:

Preparation

  1. Eggplants are cut in half, crossed crosswise flesh, salted, sprinkled with lemon juice, give a little stand up.
  2. Mix teriyaki with chopped herbs, garlic, butter and pepper, generously grease the resulting mixture with vegetable halves and wrap them in foil.
  3. An hour later the eggplants are baked in foil on the grill for 20-30 minutes.

Eggplants with lard on the grill

An incredible delicious snack will be obtained by implementing the following recipe. Eggplants on the bonfire with bacon will surprise with a magnificent taste and mouth-watering fragrance. When ready, the baked composition is sprinkled with fresh chopped herbs of parsley of dill or basil, chopped garlic and immediately served until hot.

Ingredients:

Preparation

  1. Aubergines are cut across in the form of accordion, salt, pepper, sprinkle with oil.
  2. Salo cut into thin slices, salt each, pepper and insert into the incisions.
  3. String the eggplant with bacon on a skewer or spread on a lattice and bake 20-30 minutes before the ruddy and soft.

Eggplant with cheese on a grill

Eggplants with cheese on charcoal are not less tasty. The filling in this case is supplemented with carrots and sour cream, which can be replaced with mayonnaise, and instead of carrots use Bulgarian pepper or other vegetables. Fruits are cut along in half and slightly browned on the grill until the appearance of traces.

Ingredients:

Preparation

  1. Eggplant cut in half, cut the flesh, add salt and after 20 minutes brown slightly on the grill.
  2. Mix the grated carrots and cheese, add the squeezed garlic, greens and sour cream, spread the mass on top of the eggplant halves.
  3. Suffer a snack over the coals before melting the cheese and serve in a hot or warm form.

Eggplant on a grill with minced meat

Eggplants on the fire can be cooked in a company with fatty mincemeat, getting as a result not only tasty and fragrant, but also nourishing, and nutritious food. Fruits can be made in the form of barrels, removing the pulp and stuffing the workpieces with meat stuffing. When serving a snack sprinkle with grated cheese and herbs.

Ingredients:

Preparation

  1. Eggplant is cut across as an accordion, the incisions are salted and left for 30 minutes.
  2. Minced meat is mixed with chopped onion and garlic, seasoned to taste and put into slits.
  3. Stuff the workpieces on a skewer or lay on a grate and bake until soft.
  4. When ready, a hot snack is sprinkled with cheese, greens, separately served tomato or any other sauce to choose from.