Berenjena A La Parrilla Con Chimichurri (argentinean-style Grilled Eggplant With Chimichurri)

Berenjena a la Parrilla con Chimichurri, or Argentinean-style Grilled Eggplant with Chimichurri, is a delicious and flavorful dish that showcases the vibrant flavors of Argentinean cuisine. This recipe pairs perfectly grilled eggplant with a zesty and herbaceous chimichurri sauce, creating a dish that is both satisfying and refreshing.

Berenjena A La Parrilla Con Chimichurri (argentinean-style Grilled Eggplant With Chimichurri)

Ingredients

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush the eggplant slices with olive oil and season with salt and pepper.
  3. Grill the eggplant for 3-4 minutes on each side, or until tender and grill marks appear.
  4. In a small bowl, combine the parsley, garlic, red wine vinegar, oregano, red pepper flakes, and olive oil to make the chimichurri sauce.
  5. Serve the grilled eggplant slices drizzled with the chimichurri sauce.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
12g
Protein
3g
Fat
10g

Supplies

Grill Grilling tongs Bowl

Tools

Knife Cutting board Small bowl

Serving suggestions

Serving suggestions: Serve the grilled eggplant with chimichurri alongside a fresh green salad and crusty bread.

Tips & tricks

Tips: Make sure to slice the eggplant evenly to ensure even grilling, and adjust the amount of red pepper flakes in the chimichurri sauce to suit your spice preference.

Cost

$10