With this Grilled Eggplant, you'll convert any eggplant hater into an eggplant lover! Smoky and slightly charred on the outside and smooth and tender on the inside. It makes a real summer treat.
Course Side Dish
Cuisine International
Keyword grilled eggplant
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 2people
Calories 176kcal
Ingredients
2-3eggplants
1Tbspcoarse sea salt
1Tbspolive oil
herb salt
parsley for garnish
Instructions
Cut the eggplant into 1/2" rounds and place them on a paper-towel-lined baking sheet.
Sprinkle plenty of coarse sea salt on the rounds. Don't worry, we will remove the salt later. Be generous.
Let the eggplant sit for 15 minutes. The salt will draw out the bitterness of the eggplant.
Use a paper towel to remove the coarse sea salt together with the water it pulled out of the eggplant.
Now oil each piece using your hands to ensure it's well-coated all over. Pieces of eggplant that are not well oiled will dry out instead of grill nicely.
Seasons with herb salt to taste and place on the 400F preheated grill for 5-6 minutes, then flip and grill 5-6 minutes on the other or until they have brown grill marks on each side and are the softness you like them. Make sure to close the lid of the gill while grilling to maintain the heat.
Sprinkle with freshly chopped parsley for garnish.