Use fresh eggplants that are firm, glossy, and not flabby or rotten.
Take young eggplants as they lack solanine, which gives bitterness, and the flesh of such vegetables is more tender and soft.
If you are using ripe fruits, first remove the bitterness from them, unless, of course, it is spice for you. To do this, sprinkle the sliced eggplants evenly with coarse salt and leave for half an hour. During this time, drops of liquid will appear on the surface of the slices, which will contain bitterness. Rinse them off with running water and dry thoroughly with paper towels, and then proceed to marinate or bake.
Before cooking, eggplant can be marinated in sour cream, vinegar, mayonnaise, soy sauce, lemon juice, olive or sesame oil, balsamic vinegar, etc.
If you bake sliced eggplants, do not slice them very thinly, otherwise they will burn. The thicker the eggplant ring, the juicier the finished product will be, but it will take longer to bake.
Eggplants can be baked on their own, or stuffed with bacon, bacon, garlic, herbs and other foods.
Eggplants can be supplemented with any food, but there are only two kings of grilled vegetables in the vegetable set – eggplant and bell peppers. These vegetables will be enough for a side dish or main course. Although eggplants can be varied with tomatoes, zucchini, zucchini, onions.
The baked eggplant can be kept in the refrigerator. They are delicious both hot and cold.

Grilled eggplant with onion recipe

Grilled eggplants with onion rings will be a delicious addition to meat kebabs. Most importantly, get quality eggplants and cut the vegetables to the same thickness so they cook at the same time.

Caloric content per 100 g – 85 kcal.
Servings – 4
Cooking time – 45 minutes

Ingredients:

Eggplant – 4 pcs.
Vegetable oil – 1.5 tablespoons
Onions – 1 tablespoon
Spices to taste
Table vinegar – 40 g
Water – 400 ml
Salt – 1 tsp

Cooking eggplant kebab on the grill:

Wash and chop the eggplants into 1 cm thick circles and transfer to a deep container. Add salt, stir and leave for half an hour to release the bitter juice. Then rinse the liquid that has emerged from the fruits.
Peel the cloves of garlic, wash and pass through a press.
In a bowl, combine chopped garlic, olive oil, table salt, black pepper, Italian herbs, dried rosemary and vegetable seasoning.
In the resulting mixture, marinate the eggplants and leave for 60 minutes.
Place the pickled eggplant rings on a grill and grill until golden brown.

Cooking whole eggplants on the grill:

Wash the eggplants and dry with a paper towel. Cut off the tip on one side, and the stalk on the other.
On the grill with a bright flame, set the wire rack and put the eggplants.
Cook the vegetables, turning them constantly so that the tongues of fire burn them evenly on all sides.
When the skin of the eggplants is charred, test them for readiness by piercing them with a knife. Also check the readiness at the base of the stalk, where the vegetable is baked the worst.
Remove the finished eggplants from heat, cool slightly, but to keep them hot and cut in half lengthwise.
Grease the vegetable halves generously with butter, salt, pepper and sprinkle with chopped garlic.

Cooking delicious grilled eggplants with bell peppers:

Wash the eggplants, cut off the tail, dry and cut into plates 1.5 cm thick.
Peel the bell peppers from the seed box, cut off the stalks and cut into 4 slices.
Pour soy sauce, sunflower oil into a bowl and squeeze out the juice of half a lemon. Add salt, pepper, any spices and mix everything.
Put eggplants with bell peppers in the marinade, stir and leave for 2 hours.
Then transfer the vegetables to a wire rack and bake on the grill on both sides until soft and golden brown for about 20 minutes.

How to grill eggplant?

Grilled eggplants will be fragrant and mouth-watering if you follow the exact technology of their preparation.

The blue ones themselves are bitter. So that the bitterness is not felt in the finished dish, sprinkle the eggplants with salt, leave for 15-20 minutes, and then drain the released juice.
Grilled eggplants are very fried during cooking, and therefore cannot be cut into slices thinner than 5 mm.
Fry the blue ones on the grill until golden brown. At the same time, the heat should be moderate so that the vegetables do not burn.
The degree of frying of eggplants is regulated independently. The blue ones will taste good both in a fully fried state, and in the al dente stage, in which the vegetables inside slightly crunch.

How to fry eggplants in a grill pan?

Grilled eggplants are cooked in minutes. This dish is very common in southern Italy. Such blue ones, unlike those that were fried in a simple pan, are not greasy. They can be used for making sandwiches, salads. In addition, they go well with a variety of cheeses.

Ingredients:

olive oil – 100 ml;
wine vinegar – 100 ml;
salt to taste;
mint leaves – 12 pcs.;
garlic – 1 clove;
large eggplant – 1 pc.

Preparation

Washed and dried eggplants are cut into circles 5-7 mm thick and sprinkled with oil.
Place them in a well-heated grill pan and fry until golden brown stripes appear.
Place the ready-made blue ones in a bowl.
Each layer is salted, poured with oil, wine vinegar, chopped garlic, mint leaves are added.

Grilled eggplants in a multi-pot

Electric grilled eggplants turn out appetizing and ruddy. During the cooking process in the device, the vegetable preparations must be turned over once. Various spices can be used here. Eggplants are in perfect harmony with dry Italian herbs and aromatic olive oil.

Ingredients:

eggplant;
olive oil;
spices, salt.

Preparation

Eggplants are washed, dried, cut into slices, sprinkled with olive oil, seasoned with spices, salted and placed on the heated tray of the device.
Cover the lid and fry the vegetables for 10 minutes.
Turn the eggplants over.
After 7 minutes, the grilled eggplants are ready.

Grilled eggplant with bacon

Grilled eggplants with bacon are incredibly tasty and satisfying treat. If the bacon you are using is already salted, you do not need to add salt. In the process of baking, the skewer with the blank is turned over several times like a shish kebab. Such a dish is served to the table with fresh herbs and lavash.

Ingredients:

large eggplants – 2 pcs.;
bacon – 200 g;
salt, a mixture of peppers, paprika.

Preparation

The washed eggplants are cut into slices, without bringing the cuts to the end.
Sprinkle them with salt and leave for half an hour to leave the bitterness.
The released juice is drained.
The bacon is cut into small slices, sprinkled with salt, spices and put into the cuts.
Gently string the blue ones with bacon on a skewer and cook over coals.
After about 20 minutes, the grilled eggplants will be ready to serve.

Grilled stuffed eggplant

Grilled eggplants with cheese is an excellent appetizer that turns out to be very aromatic, mouth-watering and satisfying. Any cheese can be used for stuffing. Adyghe cheese, and suluguni and even processed cheese will do. If desired, chopped dill and parsley can also be added to the cheese mass. Fry the appetizer over too hot coals so that the eggplants have time to bake well and not burn.

Ingredients:

eggplant – 4 pcs.;
feta cheese – 200 g;
salt pepper;
butter.

Preparation

Eggplants are cut in half lengthwise, with a spoon carefully select a part of the pulp.
Sprinkle with salt and leave to release the bitterness.
Cheese is grated, salted, pepper and stuffed with eggplant.
String them on skewers or wooden skewers and grill delicious eggplants until vegetables are soft.

How to quickly and tasty cook eggplants on the grill

Cooking “blue” on coals is not a difficult or time-consuming process. Even an inexperienced cook will be able to grill them quickly and tasty on the grill. In order for the picnic participants to praise the cook completely sincerely, he should take into account a number of nuances.

For grilling on the grill, especially whole, they usually use very young vegetables that have not had time to accumulate a lot of solanine, so they do not need preliminary soaking. However, medium-sized vegetables and, especially, large ones, must be rid of this poisonous substance, which also makes the “blue” bitter. To extract solanine from eggplant pulp, after cutting, they are salted or immersed in a saline solution prepared from a tablespoon of salt per liter of water. After 10-20 minutes, the vegetables remain to be washed and dried with a towel.
Eggplant can be fried whole or cut into halves or round slices. For frying on a wire rack, they are cut into plates 1 cm thick, into a shashlik – 1.5-2 cm wide. Halves and slices of vegetables can be fried on a wire rack or baked in foil. Whole “blue” ones are fried on skewers or baked in foil.
How much to cook eggplants on charcoal is usually indicated in the recipe, since the cooking time for “blue” ones on the grill depends on the size of the pieces, the way they are fried or baked, and the presence of other products in the meal. Typically, vegetables cut into slices are grilled over charcoal for 10 minutes. Halves of eggplant or shashlik from them are cooked on the grill for 15 minutes. Whole fruits are baked for about 20 minutes.
When cooking eggplants on charcoal, they must be turned over periodically so that they do not burn.

The most delicious grilled eggplants are obtained if they are pre-marinated.

Grilled eggplant marinade recipes

Marinade will improve the taste of eggplant only if you choose the right recipe. Wine or wine vinegar based formulations work best, but apple cider vinegar and lemon juice can also be used. Garlic, Provencal and Italian herbs, hops-suneli, black pepper will fit well into the marinade. In order not to guess whether the marinade is suitable for eggplant or not, we give a list of the best marinade recipes for “blue” ones to cook them on the grill.

A simple recipe for eggplant, fried on a wire rack in wedges

What do you need:

eggplant – 0.5 kg;
refined vegetable oil – 60 ml;
garlic – 2-3 cloves;
salt, pepper – to taste.

How to cook:

Cut vegetables obliquely into pieces 8-10 mm thick.
Sprinkle with salt. After 10 minutes, shake off the salt, wash the eggplant slices, blot with napkins.
Mix the garlic passed through a press with oil, salt and pepper.
Use a cooking brush to coat the vegetables with the fragrant oil.
Place the eggplant mugs between the grates of the barbecue maker or on the griddle on the grill.
Cook for 10 minutes (about 5 minutes on each side).

Remove the eggplant from the wire rack. Serve them as a side dish with a meat kebab or separately – they are delicious and satisfying on their own.

Grilled eggplants in foil with tomatoes and cheese

What do you need:

eggplant – 4 pcs.;
tomatoes – 4 pcs.;
butter – 80 g;
garlic – 4 cloves;
cheese – 120 g;
salt, pepper, herbs – to your taste.

How to cook:

Cut the eggplants so that you get interconnected layers 5-7 mm thick, opening like a fan.
Soak vegetables in brine, rinse and pat dry.
Mix the softened butter with the garlic, salt and pepper passed through a press.
Brush the inside of the eggplant with the mixture.
Place between the slices of eggplant, alternating between thin slices of tomato and cheese.
Wrap the eggplants, one at a time, in foil.
Cover the grill with a net, put the eggplant rolls on it.
Bake the “blue” ones for 20 minutes, turning them over every 5 minutes.

Unroll the foil and sprinkle the vegetables with chopped herbs before serving. Eggplants according to this recipe will turn out delicious, even if they are cooked without cheese and tomatoes, with only garlic oil.

Eggplant with minced meat

What do you need:

eggplant – 4-6 pcs.;
minced meat – 0.4-0.5 kg;
garlic – 3 cloves;
onion – 100 g;
salt, pepper – to taste;
hard cheese – 100 g;
tomato sauce – for serving.

How to cook:

Cut the eggplants across to about the middle. Maintain a distance of about 1 cm between the cuts.
If necessary, soak “blue” in saline and dry.
Chop the garlic and onion finely, mix with the minced meat, salt and pepper at the same time.
Fill the slots with minced meat.
Place the eggplants on a wire rack and bake until tender, turning occasionally, but being careful not to spill out the meat.
Ready eggplants, without waiting for them to cool, sprinkle with finely grated cheese.

Serve the meat-baked eggplant with tomato sauce in whatever spice you like best. Tomato sauce can be replaced with homemade adjika.

Eggplant shashlik with zucchini and mushrooms

What do you need:

young eggplants – 0.5 kg;
young zucchini – 0.5 kg;
champignons (large) – 0.5 kg;
sour cream or mayonnaise – 0.25 l;
garlic – head;
salt, pepper – to your taste.

How to cook:

Cut the eggplants and zucchini into circles 1.5-2 cm wide.
Crush the garlic with a special press, mix with sour cream or mayonnaise. Add salt and pepper to the sauce and stir again.
Arrange vegetables and mushrooms on separate plates, spread the sauce over them. Stir the food with your hands so that they are all covered with the marinade. Leave it on for 30-60 minutes.
String vegetables and mushrooms on skewers, alternating.
Grill eggplant, zucchini and mushroom kebabs over charcoal. The cooking process should take 12-15 minutes. Skewers with food should be turned over from time to time.

When serving, a dish made according to the given recipe does not hurt to sprinkle with finely chopped herbs, grated cheese.

Eggplants are unlike any other vegetables, they are distinguished by unique organoleptic qualities. The taste of these vegetables is revealed most fully when they are fried or baked on the grill. “Blue” cooked on charcoal is especially good, if they are pre-marinated. We have given not only recipes for eggplant on the grill, but also a marinade for them, as well as tips for preparing snacks from “blue” ones in nature. We hope you find the material useful.

Charcoal-fried marinated eggplants

What do you need:

eggplant – 1 kg;
marinade – according to any of the above recipes;
salt to taste.

How to cook:

Cut the eggplants in half lengthwise. Cut off a thin layer of rind from the bottom of each half.
Make shallow lattice-shaped cuts on both sides of the halves.
Sprinkle with salt, rinse after 10 minutes, dry gently with a towel.
Cover with marinade, place in a bag, leave for an hour.
Cover the grill with a grill, put the pickled eggplant halves on it.
Fry the vegetables for 15 minutes, turning them over a couple of times so they don't burn.

Serve with sour cream or tomato sauce, sprinkled with herbs.

Eggplant in mayonnaise on the grill

What do you need:

eggplant – 2 pcs.;
onions – 1 pc .;
mayonnaise – 100 ml;
salt, pepper – to your taste.

How to cook:

Cut eggplants into washers about 1 cm thick, onions – into circles 0.5 cm thick.
Cover vegetables with mayonnaise, leave for an hour.
Grill for 10 minutes on the grill or 12 minutes on skewers. Remember to turn the vegetables over during cooking to prevent them from burning.

Grilled spicy eggplant

This juicy and spicy eggplant flavor goes well with grilled meats.

Ingredients:

Eggplant – 2 pcs.
Olive oil
Cajun seasoning – 3 tsp
Lemon juice

Preparation:

Grease pieces of eggplant with oil. Sprinkle with lemon juice; sprinkle with seasoning. Let stand for 5 minutes.

Grill eggplants, covered, for 4-5 minutes on each side.

Grilled Italian eggplant

This is a simple, unpretentious and light snack or side dish. A few fresh ingredients will make this one of your favorite vegetable dishes.

Ingredients:

Eggplant – 3 pcs.
Italian parsley – 8 g
Garlic – 2 cloves
Olive oil

Preparation:

Rinse and trim off the ends of the eggplant. Cut them lengthwise, grill the slices for 1-2 minutes on both sides.

Sprinkle on the eggplant a pinch of salt, a little chopped garlic, a little chopped parsley and pour over with olive oil. Stir gently, serve with plain bruschetta.

Grilled eggplants with balsamic marinade

A simple yet delicious marinade of balsamic vinegar, garlic and oil makes the eggplant delicious and easy to grill.

Ingredients:

Eggplant – 1 pc.
Balsamic vinegar
Spice
Olive oil
Garlic Powder

Preparation:

Cut the eggplants into slices.

Brush with a mixture of olive oil and spices.

Grill for 5 minutes on both sides.

Pour a mixture of balsamic vinegar, oil, garlic powder and spices over the finished eggplants.

Grilled vegetables on the grill: a recipe for cooking on skewers

Let's start with the simplest, but very tasty recipe in which we will only use vegetable oil. It is both tasty and simple and fast. It is very convenient to cook vegetables together with meat in this way, so that all the meat is served on the table while it is still hot.

From vegetables we will use:

Eggplant
Zucchini
Bell pepper
Onion (preferably red)
Champignon mushrooms)

Preparation:

1 Prepare the eggplants first. Cut off the tail and cut into rings 1-1.5 cm thick.Fold them into a deep container, sprinkle with salt and mix. For 1 eggplant, you need 1 tbsp without a slide of salt. Stir and leave for 10-15 minutes so that the blue ones release excess moisture and bitterness.

2 Cut the courgettes or zucchini in the same way. It is desirable that these vegetables are young with a dense core and small seeds. If the zucchini is large and stale, then you must first cut it lengthwise, remove the core, and cut the pulp into slices the same 1-1.5 centimeters thick.

3 Cut the bell pepper into 4 parts, and then cut each slice in half. We remove seeds and partitions.

4 Cut the onions into 4 parts, and then disassemble into slices of 2-3 plates each.

5 By this time, the eggplants are already good enough. We drain the liquid that has separated from them, we send the rest of the prepared vegetables to the same container, salt, pepper and fill with olive or vegetable oil. The amount of oil depends on the amount of vegetables, we believe that for every whole vegetable you need 1 tablespoon of oil. Mix everything well and wait 5 minutes for the oil to be slightly absorbed.

6 And now we put vegetables on skewers. We plant zucchini and eggplants by piercing the peel, not the pulp. If you just poke the rings in the middle, then the flesh will soften during frying and the vegetables will sag and will not turn over with the skewer.

Each type of vegetables is placed on a separate skewer! This is due to the different cooking times. Only peppers and onions can be combined.

Prepare mushrooms separately from vegetables. They also need to be salted and kept a little in vegetable oil. We put the mushrooms not on skewers, but on wooden sticks, since the metal skewer breaks the mushrooms in half.

7 We send vegetables to the grill with hot coals. When frying, we constantly monitor the process and often turn it over. The onions and peppers are cooked first, then mushrooms and eggplants. The zucchini takes the longest to roast. The cooking time depends on the strength of the heat and the juiciness of the vegetables and averages from 1 to 20 minutes.

Marinade with mayonnaise for grilled vegetables

Well, one cannot fail to mention such a popular pickling ingredient as mayonnaise. Yes, it is used not only for meat, because it has everything you need for a successful pickling: vegetable oil, vinegar, mustard. And don't be worried about the calorie content, you don't need so much of it. And if you make homemade mayonnaise, it will be even better.

Take from vegetables:

Young zucchini – 1 piece
Medium tomato – 1 pc
1 large champignon
1 red onion

Marinade:

Garlic – 3 cloves
Greens – 1 bunch
Mayonnaise – 1 tablespoon
Provencal herbs – 1 tsp
Salt and pepper to taste

Preparation:

1 Cut the zucchini into centimeter-thick rings, divide the onion and champignon into 4 parts, just cut the tomato in half. We put vegetables in one deep plate and add chopped garlic and herbs to them.

2 Add mayonnaise and spices and mix everything thoroughly.

3 We wait literally 15 minutes, after which we put vegetables on wooden skewers.

During these 15 minutes of waiting, we soak the skewers in water so that they do not get charred during frying.

4 We send vegetables to the grill and grill on coals for about 5 minutes on each side.

Grilled zucchini recipe

We are used to the fact that only meat is cooked on the grill. But sometimes diversifying your usual diet with something new is a great solution. The recipe for grilled zucchini is very simple to prepare, and the vegetables on the charcoal are very tasty, juicy and smoky – the very thing,

Ingredients: zucchini, garlic, sour cream, salt

Zucchini on a wire rack

If you are looking for a barbecue addition that will diversify your meat dishes, check out the recipe for zucchini on the wire rack. This aromatic, juicy and tasty vegetable dish is prepared very simply and quickly, so it does not require any special effort and time-consuming from you.

Ingredients: zucchini, mayonnaise, khmeli-suneli seasoning, salt

Zucchini Brazier

Grilled eggplants and zucchini

During the barbecue season on the grill, you can cook not only meat, mushrooms or fish, but also delicious aromatic vegetables. You can choose vegetables at your discretion and wish.

Ingredients: tomatoes, zucchini, bell pepper, eggplant, Adyghe cheese, vegetable oil, salt, a mixture of peppers

Brazier vegetables

Zucchini on the grill marinated in sour cream

Grilled zucchini is a quick and tasty snack option that goes well with kebabs. Today we offer you a recipe for marinated zucchini in sour cream – this is a less high-calorie option than a recipe with mayonnaise. The main thing is to marinate the zucchini in advance so that they are well saturated with sour cream and spices, in this case they will turn out to be juicy and very tasty.

Ingredients: zucchini, sour cream 15%, garlic, salt, ground black pepper

Grilled zucchini in mayonnaise with garlic

Despite the simple and quick way to grill zucchini, zucchini are delicious, spicy and juicy. Everyone who has tried zucchini according to our recipe says that now not a single gathering with a barbecue can do without them.

Ingredients: zucchini, mayonnaise, garlic, provencal herbs

Grilled vegetables in soy sauce

Most people's favorite side dish for any kebab is grilled vegetables. There are a lot of recipes for vegetables cooked on a fire, I want to share my favorite recipe for vegetables marinated in soy sauce.

Ingredients: zucchini, eggplant, bell pepper, for the marinade :, vegetable oil, garlic, balsamic vinegar, soy sauce

Stuffed zucchini Brazier

Cooking steps

Prepare all required ingredients.

Wash the zucchini, cut off the tails. For this dish, it is better to take young zucchini with small seeds and tender skin (young zucchini can be cooked with the skin). Cut the courgettes into slices 4-5 mm thick. It is not necessary to cut very thinly, otherwise they will begin to fall out of the grate. You need to try to ensure that the thickness of the slices is the same, then they will cook evenly on the grill.

Pour vegetable oil into a bowl with zucchini, add salt and spices. I used a mixture of red and allspice, paprika, thyme and ginger.

Chop the herbs (parsley, dill) and mash them well to start releasing the juice and only then add to the zucchini. For more flavor, I also added dill umbrellas, but this is optional. In fact, other aromatic herbs can be added at this stage: cilantro, rosemary, basil, etc.

Peel the garlic, pass through a press and put in a bowl with the other ingredients. Add bay leaves.

Mix everything thoroughly and leave to marinate for 15-20 minutes. It is not necessary to take it to the refrigerator, you can leave it at room temperature.

When the zucchini is marinated, put them on the wire rack and send them to the grill. They need to be cooked over hot coals, not over tongues of flame. This is important, otherwise the zucchini will char in a matter of minutes and the taste and appearance of the dish will be hopelessly lost.

Fry on each side for 5-7 minutes. During this time, the zucchini will change color, acquire beautiful stripes, and become tender and juicy in taste.

After the zucchini are cooked, do not rush to immediately remove them from the grate, let it remain in it for another 5 minutes (after that, in those places where the zucchini stuck (if this happened), they will easily lag behind the grate).

Zucchini, baked on a grill on the grill, goes well with meat dishes. They are delicious both warm and cold.

Cooking features

The process of cooking zucchini on the grill is simple and quick. However, the result can be disappointing if the culinary specialist does not know and does not take into account several important points.

Only young zucchini with a thin skin and with not yet formed seeds are fried on coals. The smallest fruits are cut in half or fried whole, strung on skewers. Zucchini weighing about 150-250 g are cut for frying into plates 1 to 1.5 cm thick along or across, sometimes diagonally. Thicker pieces will require a longer cooking time, and thin pieces will be difficult to remove without tearing.
Zucchini has a neutral flavor. So that after frying on the grill, they acquire a pronounced taste and aroma, they are pre-marinated. To do this, it is enough to hold them in the sauce for 10-30 minutes, but sometimes they are marinated for a longer time or, conversely, they begin to fry immediately after covering with the marinade.
Marinade for zucchini is often prepared on the basis of vegetable oil and lemon juice, sometimes the juice is replaced with wine, supplemented with soy sauce and various spices. Marinades based on butter, sour cream, and mayonnaise will also work. It is a good idea to include garlic, dried herbs, or fresh herbs in your zucchini marinating sauce.
In a thick marinade, the prepared zucchini is rolled. Vegetables are usually coated with a liquid marinade with a cooking brush.
Zucchini is fried over charcoal; this does not require much heat. The cooking time depends on the thickness of the pieces, on average it is 10 minutes, that is, 5 minutes on each side. During frying, the zucchini must be turned over so that they do not burn out.

Grilled zucchini are tasty on their own, but you can add a sauce to them. Tomato barbecue ketchup, soy sauce, sour cream or mayonnaise with garlic are good choices. You can simply sprinkle the vegetables with lemon juice or balsamic vinegar.

Zucchini in garlic marinade, grilled on the grill

Structure:

zucchini – 0.5 kg;
garlic – 3 cloves;
olive oil – 60 ml;
salt, black pepper – to taste.

Cooking method:

Wash the zucchini, dry with a napkin. Cut off their ends and strips of skin with a small amount of pulp from two opposite sides, so that in the future the pieces of vegetables lie more evenly on the grill.
Cut the vegetables into 4-5 pieces lengthwise.
Pass the garlic through a special press or grate finely. Mix the garlic gruel with olive oil.
Sprinkle the zucchini plates on both sides with pepper and salt.
Brush the zucchini on one side with a mixture of garlic and vegetable oil.
Place the vegetables on the wire rack with the oil-coated side.
Roast the zucchini for 4-5 minutes, until they are lightly browned, then brush the other side with fragrant oil and turn over carefully, being careful not to tear.
Wait another 3-4 minutes for the vegetables to brown on the other side.
Carefully remove the zucchini from the grill and transfer to a serving dish.

When serving food to the table, it will be nice to sprinkle it with finely chopped herbs. Dill, parsley, and cilantro work well.

Marinade options

There are many marinades and sauces for zucchini. Their choice depends on the person's taste preferences, the method of frying. As a rule, one product is taken as a basis and auxiliary products are added to it. Here is an example of the most popular marinade marinades.

Based on sour cream. You can add garlic, onions, lemon juice, or curry sauce to it. Cooks warn that sour cream evaporates during frying, so the sauce based on it will not make the dishes juicy. To get tasty and juicy zucchini, you should use a sauce made from vegetable oils or mayonnaise.
Marinade with mayonnaise may also contain garlic, onion, curry, soy sauce, vegetable oils. With mayonnaise, zucchini are salty, juicy, and vegetable oils add softness to the dish.
Sometimes zucchini is simply coated on all sides in garlic, rubbed with herbs: coriander, arugula, basil.
Use olive oil or plain vegetable oil for sauces. Greens, garlic, onions, peppers are added to them.

For any marinade, the basic principles of preparation are used:

you can use a grill, barbecue, electric grill, grill pan for grilling, but the most delicious and healthy zucchini are obtained in frying in the fresh air, so the first two options should be used;
if the marinade is liquid, it takes less time to soak it than in a thick one (if the sauce is liquid, you can dip the vegetable in it or brush the zucchini with a special brush);
it is impossible for the fire to be too strong, then the zucchini will not have time to warm up smoothly, fry, burn from above;
cooked fried zucchini should be eaten right away, they are incredibly tasty while hot.

Garlic marinade with mayonnaise

Cooking zucchini on the grill with garlic and mayonnaise marinade. To do this, you need to prepare the ingredients:

young vegetables – 2 pcs.;
mayonnaise – 200 mg;
basil – 2 tsp;
salt to taste.

Zucchini must be prepared as follows, following the steps.

Cut the courgettes into large cubes.
Mix the ingredients for the marinade.
Spread vegetables and put in a deep plate to infuse for half an hour.
After 30 minutes, grill the zucchini with skewers.
Fry on each side for 5 minutes. Drink hot.

Ingredients:

Garlic – 3 Cloves
Zucchini – 4 Pieces
Olive Oil – 1/4 Cup
Salt, spices – To taste

Servings: 6-8

How to choose and marinate zucchini

The selection of fruits and mushrooms for grilling is varied:

capsicums, both hot and sweet;
eggplant;
Champignon;
tomatoes;
onion;
black Eyed Peas;
garlic arrows, etc.

But the easiest and fastest way to fry zucchini. This pumpkin fruit has a delicate instant pulp. The pieces have a subtle and mild flavor. They are able to absorb the characteristic aromas of the spices and smoke used, thereby revealing the delight of the main dishes of meat or fish.

The choice of spices for grilled vegetables depends on your taste preferences. According to the reviews of professionals, the sweetish and tender pulp of zucchini is ideally combined with thyme and ground black pepper. You can also use any dry spices and aromatic herbs alone or in a mixture. For example, paprika, basil, coriander, suneli hops, garlic, marjoram, oregano. Be sure to keep in mind that zucchini strongly absorbs the taste of seasonings. Therefore, their number should be minimal – a pinch for each fruit.

For the grill, take young, even sized, elongated zucchini and small zucchini. Fruits with a thin skin and barely visible seeds in the core are selected. Old and large fruits with formed grains are not suitable for these purposes. It makes sense to stuff them or use them pureed for pancake dough.

Zucchini washed under running water are dried on a kitchen towel, and then cut off at both ends. Remove the place of attachment of the stalk and “ass”. It is not necessary to peel young zucchini with delicate skin.

Then they are cut along the length of the fruit. The thickness of each slice is 5-7 mm.

Next, the courgettes are rubbed with salt and selected spices. Leave in this form for 5 minutes so that the seasonings are absorbed. Brush with olive, sunflower or corn oil on both sides. The choice of vegetable oil depends entirely on your preference.

With provencal herbs

corn oil – 40 ml;
dry provencal herbs – 10 g;
garlic salt – 1 tsp

With mint and pepper

bitter pepper, finely chopped without seeds – 1 pc .;
mint – 1 sprig;
lemon – half of the fruit;
olive oil – 60 ml;
salt tastes.

With onions and tomato paste

onions cut into rings – 100 g;
tomato paste – 40 ml;
soy sauce – 40 ml;
salt, herbs – taste.

With eggplants, tomatoes and mushrooms

eggplant – 500 g;
fresh champignons – 500 g;
tomatoes – 2-3 pcs.;
vegetable oil – 150-200 ml;
salt, ground black pepper, dry Provencal herbs – the taste.

Zucchini in a spicy marinade, grilled on the grill

What do you need:

zucchini – 0.5 kg;
refined vegetable oil – 40 ml;
provencal herbs – 20 g;
aromatic salt, dried garlic – to taste.

How to cook:

For washed and dried courgettes, cut off two barrels (located on opposite sides). Cut the vegetables lengthwise into 4-6 pieces. The resulting plates should not be narrower than 1 cm or wider than 1.5 cm.
Grease pieces of vegetables with oil, sprinkle with herbs, salt, dried garlic on both sides.
Place the zucchini in a bowl, pour over the remaining oil, stir with your hands.
Cover the bowl with cling film and let the zucchini marinate for an hour.
Place the zucchini between the layers of a special cover with a grate with a handle.
Place the grate over the coals. Roast the zucchini for 8-10 minutes, turning the wire rack over from time to time.

When serving, zucchini can be sprinkled with lemon juice or poured with sour cream, unsweetened yogurt, although they are tasty on their own.

Assorted zucchini with apples on the grill

What do you need:

zucchini – 0.4 kg;
apples – 0.3-0.4 kg;
olive oil – 100 ml;
lemon juice – 50 ml;
soy sauce – 50 ml;
salt, pepper, thyme – to your taste.

How to cook:

Cut the courgettes into elliptical centimeter plates (diagonally).
Core the apples. Cut each fruit into 8-12 slices.
Place the zucchini and apples in a bowl, drizzle with half the prescribed amount of butter, and stir.
Arrange the zucchini pieces on a wire rack, place the apple wedges between them.
Cook vegetables and fruits over charcoal for 8-10 minutes.
Transfer to a plate. Pour the sauce made from the leftover food.

The dish made according to this recipe has an unusual but harmonious taste. It will surprise your guests and almost certainly many of them will greatly enjoy it. Zucchini fried on the grill with apples will be an excellent addition to chicken and other poultry kebabs.

Barbecue from zucchini, eggplant and champignons

What do you need:

zucchini (or zucchini) – 0.5 kg;
eggplant – 0.5 kg;
large mushrooms – 0.5 kg;
tomatoes, peppers (optional) – 0.5 kg each;
refined vegetable oil – 150-200 ml;
salt, provencal herbs, black pepper – to your taste.

How to cook:

Cut the zucchini and eggplant into 2-2.5 cm circles.
Wash the mushrooms, blot with a napkin.
If you decide to use pepper, chop it coarsely, removing the seeds. Tomatoes remain intact anyway.
Place the shredded vegetables in a saucepan. Sprinkle with salt, pepper, spices. Pour in oil, stir. Leave it on for 30-60 minutes.
String the eggplant and zucchini sticks, mushrooms, and other vegetables, if you use them, onto the skewers. Alternate foods to make the kebab look bright.
Grill vegetables over charcoal for 12-15 minutes, remembering to turn the skewers from time to time.

Eggplant and zucchini themselves have mushroom notes. Fried together with champignons, they acquire a more pronounced mushroom flavor. The kebab according to this recipe turns out to be so tasty and aromatic that it is impossible to refuse it. This recipe is especially worth paying attention to for vegetarians and fasting people.

Grilled zucchini in wine marinade

What do you need:

zucchini – 1 kg;
olive oil – 50 ml;
soy sauce – 50 ml;
dry white wine – 100 ml;
fresh dill – 50 g;
garlic – 2 cloves;
pepper to taste.

How to cook:

Combine white wine, oil, and soy sauce.
Add garlic skipped through a press, dill finely chopped with a knife, salt and pepper. Whisk.
Grill zucchini cut into round or oval plates.
Place vegetables on a platter, pouring the prepared marinade over each layer.
Let the zucchini marinate for 10-15 minutes.

Grilling zucchini is easier and faster than any other food. Spending quite a bit of time and effort, you will get a dish with an amazing taste, which can be served as a side dish for meat or fish kebabs, as well as as an independent snack. The recipes presented above are varied. Among them, you will surely find an option that suits your gastronomic preferences.

General cooking principles

These tips work for any eggplant cooking option.

First. The better the quality of the ingredients, the better the dish. Choose young fruits with a thin skin and no seeds (never overripe). The peel is intact, with an even color. The eggplant itself is firm, not sluggish. It is impossible to say that the color should be exactly saturated dark blue, there are varieties with different colors, although we are used to monochromatic blue ones.

To get rid of bitterness, eggplant slices are soaked for 30 minutes in brine or sprinkled with salt and then rinsed. Soaking a whole eggplant, especially with a peel, is useless.

You can cook it whole, in rings, longitudinal slices or boats with filling.

Keep in mind that the eggplant pulp is like a sponge and will easily absorb oil or fat. To reduce calories, it is worth limiting the amount of oil in the dish. The most “fat-free” option is to bake on coals whole or in slices.

Cooking time 15-20 minutes. With proper dexterity, you can get a crispy crust and ready-made pulp.

Garlic, thyme, dill, parsley are suitable spices. It is good to add sesame seeds or chopped walnuts.

If you have a good cast iron skillet, you can use the eggplant batter, or roll in flour.

Warm grilled eggplant salad

Baked eggplant salad is known in different varieties. We like it with paprika.

Ingredients:

Eggplant – 1 kg;
Sweet pepper – 0.7 kg;
Tomatoes – 0.4 kg;
Garlic – 1 head;
Dill – 1 bunch;
Parsley – 1 bunch;
Vegetable oil – 3 tbsp. spoons;
Table vinegar – 1 tbsp. the spoon;
Sugar – 1 tbsp. the spoon;
Salt – 1 tbsp the spoon.

Let's prepare:

Wash and bake whole eggplants (20-30 minutes);
Singe the skin of the peppers (it should be charred and when hot it will be easily scraped off with a knife), peel off the peel and seeds;
Cut eggplants with peppers into large pieces, put in a bowl;
Add vinegar, oil and minced garlic;
Cut the tomatoes into slices and add to the salad along with the chopped herbs, stir;
Serve warm.

Grilled eggplants in slices

Structure:

eggplant – 0.5 kg;
basil – 5 g;
oregano – 5 g;
ground black pepper – 5 g;
salt – 20 g;
water – 1 l;
refined vegetable oil – 60 ml.

Cooking method:

Prepare brine by mixing the prescribed amount of salt and water.
After washing and drying, cut the eggplants into round pieces about 1 cm thick.
Dip the chopped vegetables into the brine. Press down on them with something (plate, lid) so that they do not float.
After 20 minutes, rinse the eggplants well to remove any excess salt.
Wrap the eggplants in a towel, lightly remember to absorb excess moisture.
Place the dried pieces of eggplant in a bowl.
Pour the “blue” with vegetable oil.
Sprinkle vegetables with pepper, basil, and oregano.
Stir the eggplants with your hands so that each bite is covered with the marinade.
Place the bowl in a bag and refrigerate for a couple of hours.
Arrange the aubergine mugs on the lockable barbecue grill. Close it and place it on the grill.
Fry the vegetables for 10 minutes, turning the wire rack over from time to time so that the blue ones do not burn.

Eggplants prepared according to this recipe are delicious both hot and cold. They can be added to the main course of meat. They can also be served as a stand-alone snack.

Kebab in the oven – recipes

Having mastered the classic options for cooking meat shashlik, it's time to start performing more original recipes and make a light and dietary vegetable shashlik, an appetizer from mushrooms, offal or fish.

Before frying a kebab in the oven from potatoes, it is preferable to pre-boil the tubers until half cooked. When cooking raw vegetables, the potatoes should be sliced or sliced.
After cutting, zucchini and eggplants should be salted, left for a few minutes, and then dried from excess moisture.
Mushrooms turn out to be the most delicious if they are marinated in advance in mayonnaise with the addition of spices or in soy sauce, and vegetables acquire special flavoring notes if they are greased with vegetable oil with garlic and dry herbs before baking.
By-products, like fish, require preliminary marinating, for which they use all kinds of savory mixtures and sauces.
When roasting on skewers, you can combine vegetables with mushrooms, slices of lard, bacon, or portions of minced meat at the same time.

How to properly pickle eggplants with tomatoes?

Very tasty eggplants are obtained if tomatoes are also added during the canning process. Vegetables are juicy, aromatic and pleasant to look at.

What you need to do to cook such eggplants for the winter:

Cut well-washed and dried eggplants into slices. You will need 1 kg of vegetables for this recipe. Sprinkle the finished slices with salt (you take the amount at your discretion). On top of the eggplants, you need to put some kind of load.
Wash 1 kg of tomatoes. Cut them into quarters and sprinkle with salt.
After 60 minutes, rinse the eggplants under running water and dry them on a paper towel.
While the eggplants are drying, chop 6 cloves of garlic through a press, finely chop 3 sprigs of basil.
Pour 200 ml of vegetable oil into a saucepan, pour eggplant with tomatoes and prepared garlic with basil into it. Also add 30 g of salt and 60 g of sugar immediately.
Let the vegetables stew for 40 minutes, after which 100 ml of vinegar must be poured into them, and then for another 10 minutes. put out.
Then you can seal the banks. It is convenient to close eggplants in liter jars.

French style pickled eggplant recipe for the winter

The French, as everyone knows, are the best chefs. They have an interesting eggplant canning recipe that you can borrow to make some jars for yourself for the winter.

What this recipe is about:

Take 5 kg of medium-sized eggplant. Cut them up so that you can open them like a book. You will need to carefully remove all of the pulp (seed portion) to make room for the filling.
Put water on the stove, salt it, and when it boils, place the eggplants in it. Let them simmer in it for 5 minutes to soften.
When the vegetables are boiled, remove them from the water and dry well. All water must be completely drained from them. To do this, put some kind of load on the vegetables.
While the eggplants are drying, prepare the herbs. Chop 100 g each cilantro, dill and parsley with a knife. Mix greens with 20 g of garlic gruel.
Then start slicing 200 g of celery and the same amount of carrots. It is recommended to cut very finely.
Mix together herbs, celery and carrots. Fill the eggplant with the resulting filling.
Boil the marinade for canning. In 2 liters of water, mix 100 g of salt and sugar, 10 allspice peas, 15 black peppercorns, 5 cloves each, bay leaves, coriander and cinnamon, 1.5 liters of vinegar. Let the brine boil.
While the marinade is cooking, tamp the eggplant in the jars. They will only have to be poured with brine, rolled up with lids, cooled and lowered into the basement.

Tips & Tricks

Cooking vegetables is a very simple process, but in order to complete it successfully, you need to follow some guidelines.

1 Vegetables may spin while cooking, so you can use the corner skewers.

2 If possible, it is best to cook vegetables on the barbecue grill.

3 Any vegetables can do without pickling, so do not waste time on this.

4 When cooking shashlik with minced meat, you need to start frying from the ends of the skewer. Then the minced meat will immediately grab, and juice will not flow out of it.

Eggplants on a fire in Armenian

Grilled eggplants in Armenian are cooked on skewers until soft without prior marinating. The peculiarity of the national recipe in serving: the vegetable pulp gets rid of the peel, cut into slices and served in the form of a salad, to which minced herbs, garlic and other vegetables cooked on a fire are added.

Ingredients:

eggplant – 4 pcs.;
bell peppers and tomatoes – 3 pcs.;
cilantro and basil greens – 1 bunch;
garlic and onions to taste;
salt, a mixture of ground peppers.

Preparation

Eggplants, tomatoes and peppers are skewered and baked until soft.
Dip peppers, tomatoes and eggplants, baked on the grill, for a few seconds in ice water and get rid of the skin.
Cut the pulp into slices, mix with chopped herbs, chopped onions or green onions and garlic, season to taste and stir.

On a frying pan

Time: 30 minutes.
Servings Per Container: 2 Persons.
Calorie content: 192 kcal / 100 g.
Purpose: breakfast.
Cuisine: Mediterranean.
Difficulty: easy.

Cooking eggplants in a grill pan is so easy that you don't need a detailed recipe with a photo. It will take very little time for a fragrant and piquant snack to appear on your plate. You can serve it as an addition to a kebab, put it on a piece of bread, making a sandwich. This eggplant appetizer is good as an addition to the cheese plate. In the presented recipe, the marinade is used not for raw, but already fried eggplants.

Ingredients:

eggplant – 1 pc.;
wine vinegar – 100 ml;
olive oil – 100 ml;
mint – 10-12 leaves.;
garlic – 1 tooth;
salt to taste.

Cooking method:

The blue ones are cut into slices of about 5 mm.
Place the sliced eggplants on a well-heated grill and fry in a pan on both sides until golden brown.
Place the sautéed vegetables in a deep bowl. Add oil, vinegar, mint, salt and minced garlic.
Let the vegetable slices soak for about 30 minutes.

General rules

Vegetable marinades are usually sauces made up of vegetable oils, herbs, and a wide variety of spices. Put washed, dried and cut into pieces or whole vegetables into the prepared mixture and mix. In some cases, a little honey is added.

A vegetable marinade usually consists of the following ingredients:

soy sauce;
different types of vinegar;
different types of vegetable oils;
onion and garlic;
pepper;
lemon;
salt.

Tips for pickling vegetables

Vegetables that are too soft and ripe should not be used. It is advisable to choose firm and slightly unripe.

You can take any vinegar: table, wine, apple, balsamic, but the taste will be different in each case.

Chopped vegetables and various ready-made seasonings can be added to the marinade, which can burn during baking. To prevent this from happening, it is better to shake off large particles before placing on the grill

You can marinate vegetables for barbecue with mushrooms, for example, champignons.

Grilled eggplants – the most delicious picnic snack recipes

Grilled eggplants can be a great addition to a classic meat or fish kebab or a great snack on your own. Having cooked a dish once, you will always accompany a picnic with a similar treat, taking on board one or more of the recipes below.

Spicy eggplant kebab

We will need:

7-8 eggplants;
2 tablespoons of vinegar;
2 tablespoons of sugar;
100 g butter;
3 tablespoons of adjika;
2-3 heads of garlic;
2 onions.

Cooking procedure:

Cut into slices thin enough to fry them faster.
We put them on a skewer and fry for 15-20 minutes on hot coals, but not over an open fire.
In a separate bowl, mix the onion, garlic, adjika, vinegar, sugar and melted butter, chopped into rings.
Put the fried vegetables on a dish and put the sauce on top.

This dish will be delicious both hot and cold.

Shish kebab from eggplant, zucchini, tomatoes and other vegetables

To make the kebab more satisfying, we suggest adding more other vegetables.

Then you will have a complete grilled vegetable stew.

Ingredients:

3-4 eggplants;
1 zucchini;
2 tomatoes;
2 onions;
1 sweet bell pepper;
2 heads of garlic;
3 tablespoons of mayonnaise;
1 tablespoon soy sauce
spices to taste.

Preparation:

Making a marinade: mix finely chopped garlic, mayonnaise, soy sauce and spices.
Cut all the vegetables coarsely enough and fill them with marinade, leave to marinate for an hour.
Soak the skewers in cold water for about half an hour so that the vegetables do not burn on them during frying.
Alternating all the vegetables, string them on a skewer and fry for 20 minutes.

As a result, we get juicy and at the same time tender vegetables that can be served on the table as an independent dish or as a side dish for meat.

This dish is best combined with beef. Such a kebab does not need to be warmed up the next day – it seems even tastier and more piquant when cold.

How to grill eggplant

Products for cooking grilled eggplants
Eggplants – 3 medium-sized
mushrooms – 100 grams
Cheese – 200 grams
Garlic – 3 prongs
Salt and pepper – to taste
Mayonnaise or sour cream – 100 grams
How to fry grilled eggplants
1 Cut eggplants lengthwise into plates, salt and pepper.
2 Wash the mushrooms, dry, sprinkle with salt and pepper.
3 String on skewers through 1 – eggplant, champignons.
4 Grill eggplants with mushrooms for 10 minutes on medium charcoal.
5 Put the eggplants on a plate, grate the cheese on top, sprinkle with chopped garlic, add the baked mushrooms, serve with sour cream or mayonnaise.

Best Grilled Eggplant Recipes

Eggplants can be cooked in the oven, in a special grill pan, or over smoldering aromatic coals. Each of these methods has its own advantages and allows you to get a unique and delicious dish.

Eggplant saute in the oven

Cut two large eggplants into small cubes, removing the skin. Sprinkle with coarse salt and let stand for at least an hour. After the specified time, the eggplants are washed under running water, allowed to dry on a paper towel.

Prepare the dressing. Cut two medium carrots into strips, cut one onion into small cubes and fry in a pan with a little vegetable oil. At the end, a teaspoon of soy sauce, 150 g of adjika and 2 cloves of garlic are introduced into the passivation.

The sauce is mixed with the eggplant, a small amount of water is added, mixed well and laid out in baking tins. Put in the oven at 180 ° C for 30-40 minutes. When ready, decorate with herbs and sour cream.

Grilled vegetables with balsamic vinegar

Grilled vegetables will perfectly complement meat or fish dishes. When choosing vegetables for baking, note that they must be of approximately the same density so that they can be baked on charcoal at the same time. The combination of eggplant, zucchini and bell pepper is great for grilling.

Ingredients: zucchini, bell pepper, eggplant, for marinade :, balsamic vinegar, soy sauce, vegetable oil

Eggplant with lard on the grill

Once I spontaneously tried to cook an interesting dish from what was in the refrigerator – eggplant with lard on the grill. The dish turned out to be simply incredible in taste with a haze aroma. Now no picnic is complete without this fragrant and juicy snack.

Ingredients: eggplant, pork lard, olive oil, garlic, dill, cilantro, salt, ground red pepper, ground black pepper

Grilled vegetables in Georgian style

Grilled pickled vegetables are a delicious summer vegetable snack with a haze flavor. Pickled vegetables in Georgian style are juicy, spicy, with a whole range of different tastes.

Ingredients: zucchini, red onion, eggplant, bell pepper, cilantro, salt, granulated sugar, garlic, walnut, chili pepper, white wine vinegar, coriander, olive oil, thyme

Sources used and useful links on the topic: https://tutknow.ru/cookery/second_dishes/16102-kak-prigotovit-baklazhany-na-mangale-top-5-vkusnyh-receptov.html https://womanadvice.ru/baklazhany -na-grile-luchshie-recepty-vkusneyshego-blyuda-dlya-piknika-i-ne-tolko https://www.dom-7ya.ru/baklazhany-na-mangale-na-reshetke-i-shampurax-luchshie- recepty-marinad / https://www.salatyday.ru/recepty/recept/1356 https://easywaylife.ru/ovoshhi-gril-na-mangale.html https://kulinarenok.ru/kabachki/kabachki-na- mangale / https://kulinarretsepty.ru/garniry/kabachki-na-reshetke-na-mangale.html https://onwomen.ru/kabachki-na-mangale.html https://pechiexpert.ru/kabachki-na- mangale-01 / https://povar.ru/recipes/kabachki_na_mangale-61498.html https://samiysmak.ru/shashlyk-iz-kabachkov-na-mangale-samyj-vkusnyj.html/ https://www.dom-7ya.ru / kabachki-na-mangale-10-receptov-sovety-po-prigotovleniyu / https://edanaprirode.com/retsepty/gril/ovoshhi/baklazhany-na-grile.html https://onwomen.ru/baklazhany-na- mangale.html https://profter.ru/myaso/shashlyk-iz-baklazhan.html https://womanadvice.ru/baklazhany-na-mangale-samye-vkusnye-recepty-zakuski-dlya-piknika https: // notperfect .ru / recepty / kak-zamarinovat-baklazhany-dlja-mangala.html https://pro-sousi.ru/shashlyk-iz-baklazhanov/ https://www.timefry.ru/shish_kebab/aubergine/ https: // pechiexpert.ru/baklazhany-na-grile-01/ https://kulinarenok.ru/recepty-na-mangale/baklazhany-na-mangale/

Post source: lastici.ru