grilled eggplant
Grilled eggplant makes any meal lighter. Discover how to prepare this easy, healthy, and tasty dish in just a few steps.
Ingredients
Method
- Preheat a grill or grill pan over medium-high heat.
- Brush both sides of the eggplant slices with olive oil.
- Sprinkle the slices with sea salt, black pepper, and oregano if desired.
- Place the eggplant slices on the hot grill in a single layer.
- Grill for about 4-5 minutes per side, until golden and tender. Flip only once for best grill marks.
- Remove from the grill and arrange on a serving plate.
- Drizzle with lemon juice if desired and serve immediately.
Notes
Grilled eggplant stands out as an exceptionally versatile dish, loved for its ability to shine both as a main or a flavorful side. This simple method brings out its natural creaminess, making it a favorite in Mediterranean cuisine and beyond.
Expert tips for perfect grilled eggplant:
• Salt the slices before grilling and let them rest for 10-15 minutes. This draws out bitterness and prevents sogginess. Pat dry before adding oil.
• Use a brush or spray bottle for even olive oil application. Too much oil can make the eggplant greasy, while too little can leave it dry.
• For best grill marks and tender texture, avoid flipping the slices too often. Give them a solid 4-5 minutes before turning. Practical substitutions and adjustments:
• No olive oil? Try avocado oil or sunflower oil for a neutral taste.
• For a tangier dish, add a splash of balsamic vinegar before serving.
• Prefer a smoky touch? Add a sprinkle of smoked paprika after grilling.
• Pair it with hummus, feta cheese, or a dollop of Greek yogurt for a Mediterranean touch.
• This dish also makes a great addition to baguette slices for bruschetta or as a filling for wraps.
• For a hearty variation, layer the grilled eggplant in a casserole with tomato sauce and mozzarella, then bake until bubbly. Enjoy experimenting with your grilled eggplant—simple adjustments can make this classic dish truly unforgettable!
• Salt the slices before grilling and let them rest for 10-15 minutes. This draws out bitterness and prevents sogginess. Pat dry before adding oil.
• Use a brush or spray bottle for even olive oil application. Too much oil can make the eggplant greasy, while too little can leave it dry.
• For best grill marks and tender texture, avoid flipping the slices too often. Give them a solid 4-5 minutes before turning. Practical substitutions and adjustments:
• No olive oil? Try avocado oil or sunflower oil for a neutral taste.
• For a tangier dish, add a splash of balsamic vinegar before serving.
• Prefer a smoky touch? Add a sprinkle of smoked paprika after grilling.
Serving and enhancement ideas
• Top the grilled eggplant with chopped fresh herbs like basil, mint, or parsley.• Pair it with hummus, feta cheese, or a dollop of Greek yogurt for a Mediterranean touch.
• This dish also makes a great addition to baguette slices for bruschetta or as a filling for wraps.
• For a hearty variation, layer the grilled eggplant in a casserole with tomato sauce and mozzarella, then bake until bubbly. Enjoy experimenting with your grilled eggplant—simple adjustments can make this classic dish truly unforgettable!
