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Grilled Eggplant

Eggplant takes beautifully to grilling.

  • Servings: 6
Grilled Eggplant

Photography: Anna Williams

Source: Martha Stewart Living, March 2001


  • 3 pounds eggplant, cut into 1/2-inch slices
  • 3 tablespoons coarse salt, plus more for serving
  • 1/3 cup extra-virgin olive oil
  • Freshly ground pepper


  1. Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.

  2. Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

Reviews (2)

  • watchingdolphins 31 May, 2010

    This is great, just an idea, those who like parmarsiana-ramono cheese, freshly grate some over the hot eggplant just before servering. Yum Oh!!! Or grate some orange and lemon peal on top before serving, gives a real fresh taste.

  • adelenne 25 Aug, 2009

    I love grilled eggplant, I usually splash a little balsamic vineger on top with the olive oil. Delicious!!

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