Eggplant Recipes

Grilled Eggplant

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Grilling Eggplant

Cut into slices and salt the eggplant lightly. Brush both sides of the slices with olive oil.

Sprinkle lightly with salt.

Grill or broil using medium hot heat. Turn slices as each side browns.

Grill or broil until slices are soft and cooked thoroughly.  If your eggplant is still raw inside, there are several tricks to get the insides cooked without burning the outside.

Serve immediately.

Eggplant is "meaty" it's texture makes it a perfect vegetarian main-dish.

Do not use aluminum cookware when cooking eggplant because it can discolor the cookware.


You can stack the partly cooked slices on the grill's upper rack, assuming you have one, or you can turn off the burners and leave them sit in the residual heat of the grill.


You can also take them off the grill and wrap them in foil. Allow them to sit in the residual heat for another 10 minutes, and your eggplant should be nice and tender.

Simple Grilled Eggplant

2 1/2 lb Eggplant
1/3 cup of Olive oil
1/4 cups of Italian parsley
Salt to taste
Parsley; finely chopped
Freshly ground black pepper

If using a large eggplant, remove the stems,
then slice the eggplants horizontally 1/2" thick.

Small eggplants should be sliced vertically 1/2" thick.

Place the eggplant slices in a large, heavy plastic bag such as a freezer bag.

put the olive oil, salt and pepper in the bag, close the top and toss the eggplant with the seasonings until the slices are evenly coated.

Preheat a grill. Grill the eggplant slices over medium-high heat until tender and attractively browned.
Do not allow them to char.

Layer the grilled eggplant slices in a large, shallow plastic container and sprinkle each layer with the parsley.

Alternatively, arrange the slices on a platter and sprinkle with parsley.

Serve at room temperature.