Under the Grill Eggplant

Posted on Jan 5 2015 - 9:22am by Marianne

I love eggplant, I love how the flavor adapts to however you decide to cook it.
I recently found this quote while browsing ‘Like all other edible members of the nightshade family, the eggplant is a fruit. Tobacco is also a member of the nightshade family. Like tobacco, eggplant and other nightshade plants contain nicotine, though to a lesser extent than tobacco. Many people are sensitive or allergic to properties in eggplant and other nightshades’ maybe this is why I cant stop eating them…..who knows.

Under The Grill Eggplant
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Prep Time
1 min
Cook Time
30 min
Total Time
31 min
Prep Time
1 min
Cook Time
30 min
Total Time
31 min
  1. 4 eggplants sliced in half
  2. bunch of fresh basil chopped
  3. 1 1/2 tsp salt
  4. extra virgin olive oil
  5. 1/2 clove garlic crushed (optional)
  1. Place sliced eggplant on a tray flat side down, skin side up under a preheated grill at 200 degrees (392F).
  2. Skin will slowly start to get wrinkled and eggplant is ready when it is soft/tender when you squeeze the eggplant. It could take about 30 minutes depending on the oven.
  3. Remove eggplant and let it cool down enough to handle it by holding it and scraping flesh out with a fork into a bowl. You are left with just the skin shell.
  4. Add basil, salt, oil and garlic (optional) to the eggplant in the bowl and combine.
  5. Test seasoning and add more sea salt if you like to bring out the lovely natural flavours of the eggplant. Serve with a meat dish.
Gusto Paleo http://gustopaleo.com/
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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