Grill Basket (or Sheet Pan) Eggplant with Dill and Cilantro

I love eggplant and this is by far my favorite way to make it. It is simple and delicious. The eggplant is grilled to perfection in the basket. The herbs and garlic add flavor, color, and wonderful texture. I make this dish once a week as a main with rice or a side with fish, meat, or tofu. It is a favorite at any time of the year.

Gather these ingredients. If you don’t have a grill basket, get one or use a sheet pan in a 450 F oven.

• 2 large Japanese eggplant or globe eggplant (approximately 2 pounds), cut in half lengthwise and cut into 1 inch thick half moons or cubes

• 1 medium sized sweet onion, cut in half and then cut into 1/2-inch wedges

• 1 red pepper, seeded and cut into 1/2-inch strips

• 1 yellow pepper, seeded and cut into 1/2-inch strips

• 5 cloves garlic, finely diced

• 1/4 cup neutral oil, like avocado oil

• 1/2 teaspoon salt

• 1/2 teaspoon fresh ground pepper

• 1/4 cup dill fronds

• 1/4 cup cilantro leaves

Place grill basket on the grill and preheat for 15 minutes on high heat. In the meantime, place eggplant, onion, pepper, garlic, salt, pepper, and oil in a large bowl. Stir to combine well. Pour mixture into grill basket (or onto tray) and cook for 20 minutes or until the eggplant is cooked through but still holds together. The meat of the eggplant should be soft and but not chewy/spongy. Gently stir every 5 minutes to prevent burning. When done, transfer to a serving bowl and garnish with fresh dill and cilantro. Serve immediately or let cool and serve as a cold dish.

This recipe can also be done in the oven on a sheet pan. Simply preheat the oven to 450F. Spread the eggplant mixture evenly on the sheet pan (18 by 13 inch) and bake for 20 minutes or until the eggplant is cooked through but still holding together. Stir every 5 minutes until done. Remove from oven, transfer to serving bowl, and garnish with fresh cilantro and dill.