Portuguese Grilled Eggplant and Zucchini

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack the firewood over them.
3. Light the napkins and allow the fire to start.
4. Let the grill heat up for about 20 minutes until the flat top reaches ideal grilling temperature.

Step 2: Prepare the vegetables

1. Slice the eggplant into 1/2-inch rounds and the zucchini into 1/4-inch strips.
2. In a small bowl, mix the melted butter with garlic, paprika, salt, and black pepper.
3. Brush both sides of the vegetables with the butter mixture.

Step 3: Grill the vegetables

1. Place the eggplant and zucchini on the flat cooktop.
2. Grill for about 3-5 minutes per side, until golden brown and tender.
3. Move them to the cooler outer edge of the grill if needed to avoid overcooking.

Step 4: Finish and serve

1. Remove the vegetables from the grill.
2. Drizzle with lemon juice and sprinkle with fresh parsley.
3. Serve immediately and enjoy!

Tips

• Grill in batches if needed to ensure even cooking.
• Use a grill press to ensure a beautiful sear.
• For extra flavor, lightly char the garlic before mixing it with butter.

Variations

1. Portuguese Herb Infusion: Add fresh oregano and cilantro for an extra authentic taste.
2. Spicy Piri Piri: Mix in a touch of piri piri sauce for a spicy kick.
3. Cheesy Delight: Top with crumbled feta or grated parmesan before serving.
4. Citrus Zest: Add orange zest for a slightly sweet and fragrant twist.
5. Smoky Espresso: Sprinkle a hint of smoked paprika and finely ground espresso for deep earthy flavors.

Conclusion

With minimal effort and a handful of ingredients, this Portuguese Grilled Eggplant and Zucchini recipe highlights the magic of flame-grilled vegetables. Thanks to the Arteflame grill’s even heat distribution, these veggies turn out tender, flavorful, and beautifully seared every time. Try this at your next barbecue and impress family and friends with a simple yet delightful dish!

Best pairings

• Grilled Portuguese-style piri piri chicken.
• Rustic fresh-baked bread or grilled flatbread.
• Portuguese vinho verde or a crisp white wine.
• Garlic-infused olive oil for extra dipping.
• Grilled shrimp skewers for a seafood touch.