One of the easiest, mess-free, and most delicious ways to prepare summer veggies is on the grill. This grilled eggplant, very simply seasoned with salt, pepper, and olive oil, is a lifesaver of a side dish. When it is just too hot to bear standing over a stove or cranking up the oven, an outdoor grill provides some solace to overheated cooks. It can provide a fresher, lighter take on fried eggplant or eggplant parmesan. Whether you're turning sausages, flipping steaks, or brushing sauce on grilled chicken, the eggplant quickly cooks up alongside the protein for a gorgeous grilled dinner. Serve it up with pesto, chimichurri, hummus, tzatziki, or by itself for a beautiful and deceptively easy side dish.
Do you have to salt grilled eggplant for 30 minutes?
While it won’t ruin the meal, eggplant that hasn’t been treated with salt prior to cooking runs the risk of being soggy, under-seasoned, and even bitter! Salt is the most powerful ingredient in this dish. It draws out the excess moisture in the eggplant, concentrating that lovely, naturally sweet flavor. It also keeps the interior melt-in-your-mouth tender while the skin and outer part of the eggplant remain crisp from the grill. While eggplant is not as bitter as it was when it was first cultivated, there is sometimes a lingering bitterness that salt squashes with ease. So if you have the time, sprinkle that salt!
Do you peel an eggplant before grilling?
The peel on the eggplant gives it some structure, holding it together for easy flipping. Leaving it untouched on the grill for at least 3 minutes also keeps the eggplant from sticking. If grill marks appear on the surface of the eggplant, the peel will be plenty cooked. Some people might not like the slightly chewy texture, so the skin can easily be trimmed off of the tender, cooked eggplant prior to serving.
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- 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
- Nutrition Information
- Per Serving (Serves 6)
- Calories123 Fat9 gSaturated fat1 gTrans fat0 gCholesterol0 mgSodium510 mgCarbohydrates5 gFiber5 gSugar6 gProtein2 gVitamin D0 mcgCalcium20 mgIron1 mgPotassium403 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Cut 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.
- Step 2Brush both sides of the eggplant with oil and sprinkle with pepper.
- Step 3For 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.
- Step 4Alternatively 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.
- Step 5Transfer the eggplant to a serving platter. Sprinkle with parsley. Serve with marinara sauce, if you like.
Tip: Garnish the eggplant with any fresh herb you have on hand such as basil, oregano, mint, cilantro, thyme, or dill.
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