16 minutes
Delicious and tender grilled eggplant slices, perfect as a side dish or appetizer.
1. Preheat the grill
Preheat your grill to medium-high to ensure it's ready when you need it.
2. Prepare the eggplant
Trim off the ends of the eggplants. If using Japanese eggplants, cut them into ⅓-inch slices. If using a large globe eggplant, do the same.
3. Brush with olive oil and season
Brush each slice generously with olive oil using a pastry brush. After brushing the slices, sprinkle them evenly with salt.
4. Prepare the grill grates
Wipe down the grill grates with some oil to prevent sticking.
5. Grill the eggplant
Arrange the eggplant slices on the grill, laying them out evenly. Grill the slices for about 3 minutes on each side until they achieve a nice char and become soft to the touch.
6. Serve
Once grilled, serve the eggplant slices warm or at room temperature. Enjoy your perfectly grilled eggplant!
Brush the eggplant with a mix of soy sauce, sesame oil, and a touch of honey before grilling. Garnish with sesame seeds and sliced green onions.
Add a sprinkle of za'atar and sumac to the eggplant before grilling, and serve with a side of Greek yogurt mixed with lemon juice, cucumber, and dill.
Serve the grilled eggplant with a drizzle of tahini, pomegranate molasses, and a sprinkle of chopped parsley.
Drizzle a balsamic reduction over the grilled eggplant slices for a sweet and tangy finish. This can be complemented with a sprinkle of toasted pine nuts or walnuts for added texture.
After grilling, chop the eggplant into cubes and toss with capers, olives, diced tomatoes, and a splash of red wine vinegar. Serve with crusty bread.
Marinate or brush your eggplant slices with a mix of olive oil, garlic, herbs, and spices. Consider adding balsamic vinegar, smoked paprika, or a touch of honey for extra flavor.
Sprinkle the slices with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness.
Choose eggplants that are firm, heavy for their size, and have smooth, shiny skin. Smaller eggplants tend to be less bitter and have thinner skins, which is ideal for grilling.
Preheat your grill to medium-high heat and make sure it's clean and oiled to prevent sticking and ensure grill marks.
After salting, rinse the eggplant slices to remove excess salt and pat them thoroughly dry. Any residual moisture will inhibit the Maillard reaction.
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