One of the easiest, messiest and most delicious ways to prepare summer vegetables is to grill them. This grilled eggplant, simply seasoned with salt, pepper and olive oil, is a life-saving side dish. When it’s too hot to stand in front of the stove or oven, an outdoor grill brings a little solace to overheated cooks. It’s a cooler, lighter version of fried eggplant or eggplant parmesan. Whether flipping sausages, steaks or basting grilled chicken with sauce, eggplant cooks quickly along with the protein for a great grilled dinner. Serve it with pesto, chimichurri, hummus, tzatziki or on its own for a pretty and seemingly easy side dish.
Is it necessary to peel the eggplant before grilling?
No. The skin of the eggplant gives it some structure and holds it in place for easy turning. Leaving the eggplant on the grill for at least 3 minutes prevents sticking. If cooking marks appear on the surface of the eggplant, the skin is well cooked. Some people may not like the slightly rubbery texture, so the skin can be easily removed from the tender, cooked eggplant before serving.
YIELDS: 6 serving(s)
PREP TIME: 10 mins
TOTAL TIME: 1 hr
Ingredients
- 2 large eggplant, about (2 1/2-3 pounds)
- 2 tsp. kosher salt
- 1/4 c. olive oil
- 1 tsp. freshly ground black pepper
- Chopped fresh parsley, for sprinkling
- Marinara sauce, to serve
Directions
- Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with the salt all over both sides of the eggplant. Set aside for 30 minutes, then pat each slice dry with a paper towel.
- Brush both sides of the eggplant with oil and sprinkle with pepper.
- For the grill: Preheat a grill (charcoal or gas) to medium-high heat (400-425°F), with the flames or coals spread evenly under the whole grill. Place the eggplant on the grill over direct heat. Grill until grill marks form and the eggplant is tender, 3 to 4 minutes per side.
- Alternatively cook in a grill pan: Heat a large grill pan over medium-high heat. Working in batches, add the eggplant in a single layer. Grill until the eggplant is tender and grill marks form, about 5 minutes per side.
- Transfer the eggplant to a serving platter. Sprinkle with parsley. Serve with marinara sauce, if you like.
