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Perfect Grilled Eggplant

User Rating 5 Star Rating (2 Reviews)


Perfect Grilled Eggplant

Perfect Grilled Eggplant

Photo © Molly Watson
Eggplant can be great on the grill. It can also be overcooked and flavorless or undercooked with a spongy texture. This easy recipe uses the power of salt water to guarantee great grilled eggplant—crispy brown on the outside, creamy sweet on the inside, and full of flavor—every time. Feel free to embellish with spices and other flavors, including serving with a drizzle of balsamic vinegar or a dollop of pesto or romesco, and make this simple recipe your own.

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes


  • 2 Tablespoons salt, plus more for sprinkling
  • 3 medium eggplants
  • About 1/3 cup olive oil


  1. In a large bowl dissolve 2 tablespoons of salt in 1 cup warm water. Add 2 quarts cold water. Set aside.
  2. Trim the eggplant. Peel it, if you like, and cut it into ¾-inch thick diagonal, crosswise, or lengthwise slices. Put the slices in the salt water, weigh them down with an upside-down plate, and let sit 30 minutes.
  3. Meanwhile, heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).
  4. Drain the eggplant and pat it dry with paper towels or a clean kitchen towel. Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay the slices oiled-side-down on the grill. Close the lid if using a gas grill and cook until grill marks appear, about 5 minutes.
  5. Brush the top sides of the slices with oil and sprinkle them with salt. Turn the slices over, close the lid on a gas grill and cook until grill marks appear on the other side and the eggplant is very tender, about 5 minutes. Serve hot or at room temperature.

Makes 6 to 8 servings Grilled Eggplant.

User Reviews

Reviews for this section have been closed.

 5 out of 5
great recipe but needs one clarification, Member gcherrits

The flavor doesn't come out unless you're sure to grill the egglant until they have very strong black grill marks. If you don't get very blackened grill marks then they may be soft but they will not have a true roasted, grilled, flavor. They'll be boring. But in any event, it's a great method. I'll use it to make moussaka next time and avoid the arduous salting. draining, drying, frying thing. For this, you should grill them just till there are regular grill marks. They'll be soft and dry and ready for a recipe.

39 out of 41 people found this helpful.

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