Recipe: Grilled Skinny Eggplants and Okra with Basil
Few things say summer like grilled vegetables kissed by smoke and flame. This recipe celebrates the simplicity of high-quality produce enhanced by just the right touches: fragrant basil, silky skinny eggplants, tender okra, and Cucino—a Tuscan extra virgin olive oil designed to withstand high heat.
Ingredients
- 6–8 small skinny eggplants, halved lengthwise
- 300 g (about 10 oz) fresh okra, trimmed
- 3 tbsp Cucino (heat-friendly Extra Virgin Olive Oil) + more for finishing
- 2 cloves garlic, crushed
- Sea salt and freshly ground black pepper
- A handful of fresh basil leaves, torn
Step-by-Step Instructions
Prep the vegetables
Toss the halved eggplants and okra with 2 tbsp Cucino, sea salt, and freshly ground black pepper. Keep it simple—this lets the Tuscan olive oil and fresh basil shine.
Grill
Preheat your BBQ to medium-high and place a perforated grill pan directly on the grates. Once hot, add the vegetables in a single layer. Grill, tossing occasionally with tongs or a spatula, for 10–12 minutes until the eggplants are golden and soft and the okra is lightly blistered. In the final 2 minutes, add the crushed garlic, toss through, then remove it before serving. This ensures smoky BBQ eggplant and charred grilled okra with no bitterness.
Serve
Transfer to a platter, drizzle generously with more Cucino, and scatter torn basil leaves on top. Serve warm as a summer vegetable side dish or pile onto rustic grilled bread for a vegetarian main.
Why This BBQ Vegetable Recipe Works
The use of a perforated grill pan is key. Eggplants become creamy while the okra blisters beautifully without slipping through the grill grates. In the last two minutes, crushed garlic adds aroma and depth without turning bitter. Finally, a drizzle of high antioxidant extra virgin olive oil before serving ties it all together, elevating this rustic dish into something refined and memorable.
The Role of Cucino in High-Heat Cooking
Most people think of extra virgin olive oil only as a finishing touch. But Cucino, crafted for cooking, breaks that barrier. Designed with the same flavor profile as Olio Piro’s award-winning finishing oil, it retains stability at higher temperatures, making it perfect for grilling.
By using premium Tuscan olive oil like Cucino, you’re not just adding flavor—you’re infusing every bite with the antioxidants and richness that set true artisanal oils apart from commodity-grade alternatives. The result is healthier, more flavorful food that doesn’t compromise under heat.
Serving Ideas for This Summer Side Dish
This smoky, herb-flecked recipe is versatile:
- Pair it with grilled fish such as branzino or salmon for a light Mediterranean dinner.
- Serve alongside roasted chicken for a hearty, rustic spread.
- Add it to a mezze platter with hummus, flatbreads, and olives for a vegetarian feast.
- Pile the vegetables onto crusty grilled bread, drizzle with more Tuscan olive oil, and sprinkle with sea salt for a simple vegetarian main course.
No matter how it’s served, the combination of smoky eggplant, blistered okra, and basil is a crowd-pleaser that feels both comforting and elegant.
Health Benefits of Cooking with Tuscan Extra Virgin Olive Oil
Beyond taste, there’s a wellness dimension. High antioxidant extra virgin olive oil like Cucino provides polyphenols that support cardiovascular health, reduce inflammation, and contribute to longevity. Choosing an oil designed for high-heat cooking ensures these benefits are preserved even when grilling.
Unlike refined vegetable oils, which can oxidize and create harmful compounds at high temperatures, Cucino retains stability. This makes it the smarter choice for anyone who values both flavor and well-being.
Tips for Perfect Grilled Vegetables
- Use uniform sizes. Halving skinny eggplants ensures even cooking, while trimming okra makes for neat blistering.
- Don’t overcrowd. A single layer of vegetables allows for better caramelization.
- Season simply. Salt, pepper, garlic, and basil let the flavor of Tuscan olive oil stand out.
- Finish fresh. Always drizzle more Cucino at the end for brightness and silkiness.
A Taste of Tuscany at the Grill
Grilling vegetables with Cucino captures the spirit of summer cooking—simple, honest, and delicious. Every element in this recipe reflects Olio Piro’s philosophy: let the quality of ingredients shine, respect tradition, and embrace innovation.
Just as the Piro family hand-harvests unripe olives to preserve antioxidants, this recipe honors the ingredient-driven approach of Mediterranean cuisine. A drizzle of oil, a sprinkle of basil, and the smoky kiss of the grill—sometimes that’s all you need for a dish that tastes like summer in Tuscany.
More Recipes with Extra Virgin Olive Oil
