Tips for the Best Grilled Eggplant
Tender, flavor bursting grilled eggplant is easy make with just a little bit of love.
Servings 4 servings
- 3 small or 2 medium size eggplants
- ⅓ cup extra virgin olive oil
- kosher salt
Remove each end of the eggplant. Remove the skin with a vegetable peeler.
Slice the eggplant lengthwise in ¼" to ½" slices.
Line a large cutting board or cookie sheet with paper or kitchen towels. Arrange eggplant so they are not overlapping. Brush with olive oil and sprinkle with a kosher salt. Turn over and repeat.
Add another layer of paper towels and repeat the oil and salt process. Repeat this step again if there is additional eggplant. Top the final layer of eggplant with a layer of towels.
Place another cutting board or cookie sheet on top of the last layer and weigh it down using weights or heavy cans. Let sit for 30 minutes minimum to 2 hours.
Heat the grill on medium heat (about 300°F). Grill eggplant slices 5 to 7 minutes each side.
Calories: 245kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 787mg | Fiber: 10g | Sugar: 12g | Vitamin A: 79IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg