Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Grilled Eggplant with Chimichurri

24 INGREDIENTS • 5 STEPS • 25MINS

Grilled Eggplant with Chimichurri

Recipe
4.0
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.
Add to plan
logo
Grilled Eggplant with Chimichurri
Save
author_avatar
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
as needed
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
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Crushed Red Pepper Flakes
2 tsp
Crushed Red Pepper Flakes
Garlic
2 cloves
Garlic, grated
Brown Sugar
1 tsp
Brown Sugar
Salt
as needed
Nut Crumble
Chopped Pecans
1/2 cup
Chopped Pecans
Olive Oil
1 Tbsp
Italian Seasoning
2 tsp
Italian Seasoning
Paprika
as needed
Garlic Powder
as needed
Garlic Powder
Onion Powder
as needed
Onion Powder
Salt
as needed
Nutrition Per Serving
VIEW ALL
Calories
378
Fat
38.8 g
Protein
2.6 g
Carbs
9.9 g
Add to plan
logo
Grilled Eggplant with Chimichurri
Save
author_avatar
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 (2 tsp), 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 (as needed). Cover and keep in the fridge.
step 2
Next, prepare the nut crumble. In a saucepan, add Chopped Pecans (1/2 cup), Italian Seasoning (2 tsp), Paprika (as needed), Garlic Powder (as needed), Onion Powder (as needed), Olive Oil (1 Tbsp), Salt (as needed), and Ground Black Pepper (as needed). 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 (as needed), and Ground Black Pepper (as needed).
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
view more tags
Dairy-Free
Budget-Friendly
Gluten-Free
Shellfish-Free
Dinner
Vegan
Vegetarian
Latin American
Vegetables
0 Saved
top