grilled eggplant
Grilled eggplant brings Mediterranean flavor and lightness to your table. Quick, rich in fiber and ideal for a nourishing meal.
Ingredients
Method
- Preheat your grill to medium-high heat.
- Brush both sides of the eggplant slices with olive oil. Sprinkle evenly with sea salt and freshly ground black pepper.
- Place the eggplant slices directly on the grill grates. Grill for about 4-5 minutes per side, until charred and tender.
- Transfer the grilled eggplant to a serving platter.
- Drizzle with lemon juice, sprinkle with chopped parsley, and top with minced garlic while still warm.
- Serve immediately for best flavor and texture.
Notes
Grilled eggplant is a beloved Mediterranean classic that stands out for its simplicity, versatility, and deep, smoky flavor. Whether you’re serving it as a side dish, a main for vegetarians, or part of a mezze spread, this recipe shines in both casual weeknight dinners and festive gatherings.
Practical Tips for the Perfect Grilled Eggplant
- To avoid a bitter taste, choose eggplants that are small to medium-sized with shiny, unblemished skin. Larger eggplants can be more bitter and have tougher seeds.
- For best texture, slice the eggplant evenly, about 1/2 inch thick. Thin slices can overcook quickly and become mushy, while thick slices may not cook through.
- If your eggplant is slightly bitter, sprinkle the slices with salt and let them sit for 15-20 minutes. Rinse and pat dry before grilling to draw out excess moisture and reduce bitterness.
- Brush generously with olive oil to prevent sticking and to enhance that grilled, caramelized flavor.
Preparation Insights
A hot, well-oiled grill is key for beautiful grill marks and a smoky aroma. Allow the eggplant enough space on the grates to develop a good sear—avoid overcrowding for best results. If grilling outdoors isn't possible, you can easily adapt this recipe using a grill pan or broiler inside. Just keep an eye on the eggplant as the cooking time may vary slightly.Serving Suggestions & Variations
- Serve grilled eggplant warm, drizzled with more olive oil and a sprinkle of flaky salt. Top with feta, toasted nuts, or pomegranate seeds for a delightful twist.
- This dish pairs beautifully with Mediterranean sides like hummus, tabbouleh, tzatziki, or fresh salads.
- Transform leftovers into a hearty sandwich, or use as a filling in wraps and grain bowls for a nourishing lunch.
- Feel free to experiment with flavors: add smoked paprika, za’atar, or chopped mint to the marinade for a new experience every time.
