Grilled Eggplant

With this Grilled Eggplant, you'll convert any eggplant hater into an eggplant lover! Smoky and slightly charred on the outside and smooth and tender on the inside. It makes a real summer treat.

Course Side Dish

Cuisine International

Keyword grilled eggplant

Prep Time 20

Cook Time 10

Servings people

Calories 176kcal

Ingredients

2-3 eggplants
1 Tbsp coarse sea salt
1 Tbsp olive oil
herb salt
parsley for garnish

Instructions

Cut the eggplant into 1/2" rounds and place them on a paper-towel-lined baking sheet.
Sprinkle plenty of coarse sea salt on the rounds. Don't worry, we will remove the salt later. Be generous.
Let the eggplant sit for 15 minutes. The salt will draw out the bitterness of the eggplant.
Use a paper towel to remove the coarse sea salt together with the water it pulled out of the eggplant.
Now oil each piece using your hands to ensure it's well-coated all over. Pieces of eggplant that are not well oiled will dry out instead of grill nicely.
Seasons with herb salt to taste and place on the 400F preheated grill for 5-6 minutes, then flip and grill 5-6 minutes on the other or until they have brown grill marks on each side and are the softness you like them. Make sure to close the lid of the gill while grilling to maintain the heat.
Sprinkle with freshly chopped parsley for garnish.

Video

Nutrition

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