Delightful Eggplant Chimichurri Recipe

Experience a delightful fusion of flavors with this chimichurri eggplant recipe, a dish that's sure to satisfy even the most discerning vegetarians. The exterior of the eggplant achieves a delightful crispness from the grilling process, while the inside flesh becomes meltingly tender, creating a texture contrast that's absolutely heavenly.

Each bite delivers a burst of flavor from the chimichurri, with its vibrant blend of parsley, garlic, vinegar, and chili flakes complementing the smoky, earthy notes of the grilled eggplant.

This eggplant dish with chimichurri sauce looks and tastes great. It is also very easy to make, so you can have it ready for dinner on a busy night. You can even prepare it ahead of time. Serve it warm or at room temperature. So, fire up the grill and get ready to enjoy this delicious and nutritious chimichurri eggplant dish.
chimichurri
What is Chimichurri?
Chimichurri is a flavorful sauce that originates from Argentina and Uruguay. It's often used as a marinade or a condiment to accompany grilled meats, but its versatility extends to vegetables and other dishes as well.

The traditional ingredients in a chimichurri sauce include parsley, garlic, vinegar, oregano, and red pepper flakes, all combined with oil to create a vibrant, herby, and slightly tangy sauce. The ingredients are typically finely chopped, not blended, resulting in a chunky texture.

There are two main types of chimichurri: green (chimichurri verde) and red (chimichurri rojo). The green version is the most common and is made with fresh parsley, while the red version includes additional ingredients like tomatoes and red bell pepper.

Chimichurri is celebrated for its bold, fresh flavors that can enhance the taste of various dishes, making it a staple in many South American cuisines.
ingredients of chimichurri
INGREDIENTS FOR THE CHIMICHURRI

  • 1 1/4 c. packed fresh parsley leaves
  • 3 tbsp. packed fresh oregano leaves
  • 2 garlic cloves, chopped
  • 1/3 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1/2 tsp. red pepper flakes
  • Kosher salt

INGREDIENTS FOR THE EGGPLANT "STEAK"

  • 1 large eggplant (about 1 ½ pounds), trimmed, sliced lengthwise 1/4-inch thick
  • 1 1/2 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • Freshly ground black pepper

INGREDIENTS FOR THE FRITES

  • 4 medium russet potatoes, scrubbed and cut into ½-inch wedges
  • 1 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil

instruction of chimichurri
INSTRUCTIONS FOR EGGPLANT RECIPE

  1. Make chimichurri: In a mini food processor, finely chop parsley, oregano, and garlic. Scrape the herb mixture into a small bowl and stir in olive oil, vinegar, and red pepper flakes. Season with salt to taste. Let sit while cooking eggplant steaks and frites so flavors can meld.
  2. Season both sides of eggplant slices with salt (about 1½ teaspoons). Arrange eggplant on a wire rack set over a rimmed baking sheet and let drain for 30 minutes. Rinse eggplant and pat dry. Brush both sides of the eggplant with 2 tablespoons of oil and season with salt and pepper.
  3. Meanwhile, place potatoes in a large pot. Cover with cold water, making sure the water level is 1 inch above the potatoes. Season the water with 1 teaspoon salt and bring to a boil.
  4. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes. Drain and transfer potatoes to a large bowl; pat dry and toss with 2 tablespoons of oil.
  5. To grill your vegetables: Preheat either a grill or grill pan to medium-high. Grill the eggplant and potatoes, turning each halfway through cooking, until they are golden and tender.
  6. For the potatoes this should take about 5 minutes; for the eggplant, it will be 8 minutes.
  7. As each vegetable is done cooking, transfer it from the grill to a platter or plate. Be sure to season the potatoes with salt before serving!
  8. Make sure to plate your eggplant steaks with an extra helping of chimichurri and some delicious frites on the side.

Side dish best paired with eggplant Chimichurri
Side dish best paired with eggplant Chimichurri
When you eat eggplant chimichurri, it is nice to have something else with it. Some ideas are rice, vegetables, or potatoes. It depends on your favorite food.

  • Quinoa Salad: A quinoa salad with herbs and lemon dressing would be a good side dish for chimichurri. It will help balance out the strong flavors of the chimichurri.
  • Grilled Vegetables: Grilled vegetables are a great way to add flavor and texture. You can try zucchini, bell peppers, or asparagus for a smoky theme.
  • Couscous: This light grain is a good idea. Try adding fresh herbs and a squeeze of lemon to make it even better!
  • Roasted Potatoes: Roasted potatoes can be crunchy in contrast to soft eggplant. The potatoes will not make the chimichurri taste too strong.
  • Fresh Bread: If you have extra chimichurri sauce, use a piece of crusty bread to soak it up. That way, none of its delicious flavors will go to waste.
  • Tomato Salad: A tomato salad with a vinaigrette dressing is a tasty side dish that will go well with chimichurri. It will add a zesty flavor to the meal.

Remember, the best side dish will depend on your personal tastes and dietary needs. Enjoy your meal!
Outdoor Kitchen Outlet
At Outdoor Kitchen Outlet, we have all the tools you need to make a delicious eggplant chimichurri! Our grills will give you even heat and allow you to cook your vegetables perfectly every time. Our extensive range of grills and accessories allows you to tailor your meals according to your grilling preferences. Visit our website today or call us at (888) 667-4986.

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