Grilled Eggplant with Corn Chimichurri in a serving dish.

Grilled Eggplant with Corn Chimichurri

Eggplant on the grill gives eggplant the char I love while making it tender enough to absorb the tangy flavors of chimichurri. I especially love the sweet crunch of corn in this simple recipe for Grilled Eggplant with Corn Chimichurri.

Grilled Eggplant with Corn Chimichurri in a serving dish.
Grilled Eggplant with Corn Chimichurri

Fire up the grill for this flavorful veggie dish. Grilled Eggplant with Corn Chimichurri is a delicious way to enjoy these purple beauties.

Grilled Eggplant with Corn Chimichurri in a serving dish.

There was a time when I would devour the news. I loved the feel of the newsprint on my fingertips, when I would fold the NYTimes expertly as I rode the train to work, my eyes following the long column.

I remember when color was introduced to all the black and white, and it almost seemed comical for a short while. That seems a long time ago, now that my eyes and fingertips scroll glossy screens that don’t leave a trace of black smudge on my thumbs.

But what doesn’t change is how awful the news reports can be. Between horrifying news and stomach churning crimes, I go through phases where I’d rather not read the news at all. I guess that’s why visiting some of my favorite blogs is a welcome part of my day. More happiness. Less disaster. More delicious.

Purple eggplants on a wooden surface.

And when it comes to connecting with the world, social media, despite its trolls and meanness, still offers much more happiness. I shared my excitement over these gorgeous Indian eggplants on Instagram the other day, and it was so fun to see that many of you do, too.

A variety of Indian eggplants on a wooden surface.

Eggplants sliced open on a cutting board.

Grilled Eggplant with Corn Chimichurri

I turned to the grill this week as I sliced these purple beauties. Grilling eggplant is always a favorite of mine, and I remember my mother serving them simply dressed with some vinegar and garlic. So I decided to take this a step further, with a corn chimichurri.

Fresh cilantro and basil and sweet kernels of corn add a fragrant crunch to the tender eggplant. As we try to savor the last days of summer, this seems to go with almost everything. And that is one thing I am happy to report.

Grilled Eggplant with Corn Chimichurri in a serving dish.

More Eggplant Recipes

Quinoa Crusted Eggplant Parmigiana
Skillet Eggplant Lasagna
Stuffed Eggplant with Meat and Tahini
Roasted Eggplant, Tomato and Pesto Mini Naan
Simple Sundays | Sambal Glazed Eggplant and Shrimp

Grilled Eggplant with Corn Chimichurri

Eggplant on the grill gives eggplant the char I love while making it tender enough to absorb the tangy flavors of chimichurri. I especially love the sweet crunch of corn in this simple recipe for Grilled Eggplant with Corn Chimichurri.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 203kcal

Ingredients

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 3/4 cup chopped cilantro
  • 1/4 cup chopped basil
  • 1/2 cup finely chopped red onion
  • 1 ear of cooked corn kernels removed from the cob
  • 3 garlic cloves minced
  • 3 tablespoons sherry vinegar
  • 1/4 teaspoon cayenne pepper
  • kosher salt
  • freshly ground black pepper
  • 1 lb eggplant cut into 1 inch thick rounds or wedges

Instructions

  • In a small bowl, stir 1/3 cup of olive oil with the cilantro, basil, red onion, corn kernels, garlic, sherry vinegar, and cayenne pepper. Season with salt and pepper, and set aside.
  • In a medium bowl, toss the sliced eggplant pieces with a few sprinkles of salt. Set aside as you preheat the grill to medium high heat. Toss the eggplant with the remaining 2 tablespoons olive oil.
  • Grill the eggplant until tender. Transfer to a serving dish, season with salt and pepper and dress with the corn chimichurri.

Nutrition

Calories: 203kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 314mg | Fiber: 4g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
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  1. Rebecca {foodie with family}

    Oh my goodness. I hear you on the news. I can’t even watch it before bed time. My husband can read it on his phone and fall straight to sleep but I sit there stewing. I’d far rather end my day by reading lovely blogs and thinking about food like this gorgeous grilled eggplant!

    Reply
  2. Julie | Small Green Kitchen

    I’m actually looking forward to the end of summer but I live in Florida and it’s been hot as heck here! I need some relief! ;)

    This grilled eggplant is lovely and I love all of the flavor that the Chimichurri sauce adds to it. What a wonderful dish!

    Reply
  3. [email protected]+A+Thought+For+Food

    We’ve been getting so much corn and eggplant from our CSA that we have it at almost every meal. Not that I’m complaining… I can’t get enough of the stuff. This truly looks fabulous… the perfect summer meal: light, flavorful, satisfying… and something that’d go perfectly with a bottle of rose. 

    Reply
    • Liren Baker

      I’m enjoying it while it lasts, too, Brian. Hard to believe we’ll be moving on to winter squashes soon. A bottle of rose would definitely be wonderful with this :) Have a glass for me this weekend!

      Reply
    • Liren Baker

      Thank you so much, Lauren! I always feel bad when I cook eggplant because it loses its gorgeous color, but in this case, I didn’t feel so bad ;) Hope you get to try it!

      Reply
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