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SideChef
Recipes
Grilled Eggplant with Chimichurri
Recipe

24 INGREDIENTS • 5 STEPS • 25MINS

Grilled Eggplant with Chimichurri

4
2 ratings
This Grilled Eggplant with Chimichurri recipe is a quick, flavorful culinary delight. A swift, flavorful masterpiece that marries the smoky essence of charred eggplant with the zing of chimichurri sauce and a satisfying crunch of nut crumble. An ideal addition to your holiday feast, this dish serves as a side or entree. Elevate your dinner experience with this easy yet delicious creation.
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
This Grilled Eggplant with Chimichurri recipe is a quick, flavorful culinary delight. A swift, flavorful masterpiece that marries the smoky essence of charred eggplant with the zing of chimichurri sauce and a satisfying crunch of nut crumble. An ideal addition to your holiday feast, this dish serves as a side or entree. Elevate your dinner experience with this easy yet delicious creation.
25MINS
Total Time
$1.41
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 Tbsp
Italian Seasoning
1 Tbsp
Italian Seasoning
Salt
1/2 tsp
Chimichurri
Italian Flat-Leaf Parsley
1/2 cup
Italian Flat-Leaf Parsley, firmly packed, chopped
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Fresh Oregano
2 Tbsp
Fresh Oregano, chopped
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Crushed Red Pepper Flakes
1/2 Tbsp
Crushed Red Pepper Flakes
Garlic
2 cloves
Garlic, grated
Brown Sugar
1 tsp
Brown Sugar
Salt
1/2 tsp
Nut Crumble
Chopped Pecans
1/2 cup
Chopped Pecans
Olive Oil
1 Tbsp
Italian Seasoning
1/2 Tbsp
Italian Seasoning
Paprika
1/2 tsp
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Onion Powder
1/2 tsp
Onion Powder
Salt
1/4 tsp
Nutrition Per Serving
VIEW ALL
Calories
378
Fat
38.8 g
Protein
2.6 g
Carbs
9.9 g
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Grilled Eggplant with Chimichurri
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
First, make the chimichurri. In a mixing bowl, add chopped Italian Flat-Leaf Parsley (1/2 cup), Fresh Oregano (2 Tbsp), Fresh Cilantro (2 Tbsp), Crushed Red Pepper Flakes (1/2 Tbsp), Garlic (2 cloves), Brown Sugar (1 tsp), Red Wine Vinegar (1 Tbsp), Lemon Juice (1 Tbsp), and Extra-Virgin Olive Oil (1/3 cup) in a mixing bowl. Mix everything and season with {@10:} and Ground Black Pepper (1/2 tsp). Cover and keep in the fridge.
step 2
Next, prepare the nut crumble. In a saucepan, add Chopped Pecans (1/2 cup), Italian Seasoning (1/2 Tbsp), Paprika (1/2 tsp), McCormick® Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp), Olive Oil (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Cook over low heat. Mix and stir until well combined and cook until the nuts are fragrant. Set aside.
step 3
Cut the Eggplants (2) 1 inch lengthwise. Brush with Olive Oil (2 Tbsp) and sprinkle with Italian Seasoning (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp).
step 4
Heat the grill pan over high heat. Once hot, place the eggplant on the pan. Grill for 5-6 minutes on each side, until the eggplant has nice char marks and is cooked through.
step 5
Place the cooked eggplant on a serving platter. Top with the nut crumble and chimichurri.
step 5 Place the cooked eggplant on a serving platter. Top with the nut crumble and chimichurri.
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Shellfish-Free
Dinner
Vegan
Vegetarian
Latin American
Vegetables
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