Grilled Eggplant

147 Ratings
  • 5 24
  • 4 25
  • 3 50
  • 2 35
  • 1 13

Eggplant takes beautifully to grilling.

Martha Stewart Living, March 2001

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (3)

147 Ratings
  • 5 24
  • 4 25
  • 3 50
  • 2 35
  • 1 13
Martha Stewart Member
10/20/2016
Is lemon peal related to Norman Vincent?
Martha Stewart Member
05/31/2010
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.
Martha Stewart Member
08/25/2009
I love grilled eggplant, I usually splash a little balsamic vineger on top with the olive oil. Delicious!!
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