grilled eggplant
Grilled eggplant brings flavor and health to your plate. Try this quick, delicious recipe with simple ingredients, perfect for any meal.
Ingredients
Method
- Preheat your grill to medium-high heat.
- Brush both sides of the eggplant slices with olive oil, ensuring they are well coated.
- Season the slices generously with sea salt and black pepper on both sides.
- Place the eggplant slices on the hot grill. Cook for about 4–5 minutes on each side, until you see defined grill marks and the eggplant becomes tender.
- Transfer to a serving platter while hot. If desired, drizzle with balsamic vinegar for added flavor.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Eggplant is one of those wonderfully versatile vegetables that can instantly elevate a meal, and grilling eggplant brings out its deep, smoky flavors while keeping the texture juicy and tender. This nutritious side dish is a crowd-pleaser at both casual weeknight dinners and festive summer gatherings.
Want to achieve perfectly grilled eggplant every time? Here are some practical tips:
- Slice evenly: Make sure all your eggplant rounds are the same thickness—preferably about 1/2 inch. This helps them cook uniformly and prevents thinner slices from burning.
- Salt before grilling: If you have a bit more time, try sprinkling your eggplant slices with salt and letting them sit for 10–15 minutes. This draws out bitterness and excess moisture. Blot with a paper towel before brushing with oil.
