Eggplant can be great on the grill. It can also be overcooked and flavorlessly lifeless 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, and make this simple recipe your own.
Prep Time: 40 minutes
Cook Time: 10 minutes
Ingredients:
- 2 Tbsp. salt, plus more for sprinkling
- 3 medium eggplants
- About 1/3 cup olive oil
Preparation:
- In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.
- Trim eggplant and cut into ¾-inch thick diagonal slices. Put slices in salt water, weigh down with an upside-down plate, and let sit 30 minutes.
- 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).
- Drain eggplant and pat dry with paper towels or a clean kitchen towel. Lay on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay oiled-side-down on the grill. Close lid if using a gas grill and cook until grill marks appear, about 5 minutes.
- Brush top sides with oil and sprinkle with salt. Turn slices over, close lid on a gas grill and cook until grill marks appear on the other side and eggplant is very tender, about 5 minutes. Serve hot or at room temperature.
Makes 6 to 8 servings Grilled Eggplant.
