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Grilled Eggplant

Name: Grilled Eggplant
Yield: 6 servings
Ingredients: 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

Recipe photo courtesy of Anna Williams

Eggplant takes beautifully to grilling.

Source: Martha Stewart Living, March 2001

Servings

Ingredients

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

Directions

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.

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Reviews

147

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147

MS12279236

20 OCT, 2016

Is lemon peal related to Norman Vincent?
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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.
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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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