Grilled Eggplant


Eggplant takes beautifully to grilling.


  • 3 pounds eggplant, cut into ½-inch slices

  • 3 tablespoons coarse salt, plus more for serving

  • 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.

    grilled eggplant
    Anna Williams
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