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Herb Butter Eggplant
Vegetables
EGGspander
Earthy, flame-charred eggplant meets its match with a fresh herb butter infused with tarragon, dill, and rosemary, then taking on smoky depth straight off the Big Green Egg. This grilled herb eggplant recipe is a garden-to-grill masterpiece, bursting with fresh flavor and irresistible richness in every bite.
Ingredients
- 1 large eggplant, cut into 1/4-inch slices
- ½ cup butter
- 4 tbsp tarragon, chopped
- 4 tbsp dill, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp coriander
- 1 tbsp paprika
- 1 tbsp salt
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5-Piece EGGspander Kit
Cast Iron Grid
Half Moon convEGGtor
Directions
Stabilize the Big Green Egg at 400°F/200°C.
Insert the EGGspander, with half set up for indirect cooking, then place a cast iron grate on the bottom level of the direct half, this is where we will cook the Eggplant.
In a cast iron pan, melt the butter with the herbs to infuse the flavor.
Once it is melted, stir in the dry spices and salt.
Baste the eggplant on both sides liberally.
Sear the eggplant on the direct heat for 2 minutes per side, basting again after flipping, then move it onto the second tier for 5 minutes to finish cooking.
Serve hot and enjoy.
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