Grilled eggplant with herbs

Grilled eggplant with herbs

"We grow lots of eggplant in the Cool Springs garden. It’s an underutilized vegetable in my opinion, and one I like to serve often in the summertime. The best thing about eggplant is that it can be simply grilled and seasoned to match any cuisine, and it’s a wonderful meat substitute in vegetarian meals. The following recipe with Mediterranean flavors is one of my favorites. Add a bit of roasted bell pepper and feta cheese for a substantial salad." ~ Chef Aimee


Serves: 4

Prep time: 10-15 min.

Cook time: 10-15 min.


  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium-large eggplant, cut in ½" slices
  • Salt and pepper to taste
  • 1 tablespoon sherry vinegar
  • 1 tablespoon minced fresh oregano


1. Preheat the grill to medium high. Heat the olive oil in a small skillet with the garlic just until it sizzles. Brush the eggplant slices lightly with oil, leaving the garlic behind. Sprinkle to taste with salt and pepper. 

2. Grill for 3-4 minutes on each side or until marked and cooked through.

3. Place eggplant on a plate and top with the reserved garlic and any oil left in the skillet. Sprinkle lightly with vinegar, add more salt and pepper if desired, and sprinkle with oregano. Serve immediately, or cover and permit to marinate at room temperature for 2-3 hours. 



Chef Aimee
Aimee Blume,
OFS Corporate Chef

Meet the Chef: Chef Aimee Blume grew up in Huntingburg, Indiana. She earned a degree in Fine Art at the University of Southern Indiana and worked as a field archaeologist before attending Western Culinary Institute in Portland, Oregon. She cooked at locations in the Pacific Northwest; Jackson Hole, Wyoming; Rome, Italy; and New Orleans, Louisiana, before coming back to the Evansville area.

Chef Blume's culinary passion is regional cuisine that has taken shape in a specific location over centuries. She loves American staples such as gumbo, fried chicken with milk gravy, and grilled salmon, but be prepared to see Thai chicken coconut soup, Arabian braised lamb shanks, and stuffed poblano chiles with fruit on her table as well.

Currently, in addition to serving as the corporate chef for OFS, she is a food and features correspondent for The Evansville Courier & Press and a culinary instructor. 




Cool Springs Cookbook
Cool Springs Editions, Issue No. 1

Cool Springs Cookbook is a gift to those who have spent time with us and have shared dinner at OFS, Cool Springs.  

We believe that very few things in the world today can create tighter, lasting bonds than the savory aromas and conversations that stir the senses over dinner. It’s when we discover why we enjoy working together and why we call each other family.

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