Introducing Grilled Eggplant: A Nutritious and Flavorful Side Dish for Your Grill Out
If you’re looking for an easy vegetable side dish to throw on the grill, this Grilled Eggplant is a delicious place to start. Thick slices of eggplant are lightly brined, brushed with olive oil, and grilled until tender with beautiful charred grill marks. It’s a simple recipe that turns an everyday vegetable into a flavorful side dish that’s perfect for summer cookouts, backyard grilling, or an easy weeknight dinner.
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One of the best things about grilled eggplant is how much flavor you can get from such a short ingredient list. Eggplant has a wonderfully tender, almost creamy texture when cooked properly, and grilling adds a smoky, slightly charred flavor that makes it especially delicious. The olive oil helps the slices brown beautifully while keeping them from sticking to the grill.
Before grilling the eggplant, the slices are soaked in a simple salt-water brine. This extra step takes a little time, but it helps season the eggplant before it hits the grill. After the slices are drained and dried, they’re brushed with olive oil and grilled over medium-high heat for about five minutes per side. When they’re finished, the grilled eggplant slices should be very tender with attractive grill marks on both sides.
Cast Iron Grill Pan
This 10″ cast iron grill pan works with electric, gas, and induction cooktops and ovens. It’s great for veggies on an outdoor grill or making the perfect steak.
This is also a wonderfully versatile grilled vegetable side dish. Serve it alongside grilled chicken, steak, burgers, or seafood, or add it to a platter of other grilled vegetables for an easy summer meal. The eggplant can be served hot right off the grill or enjoyed at room temperature, making it convenient when you’re cooking for guests.
If you’ve never tried eggplant on the grill, this recipe is an easy way to give it a try. With just a few basic ingredients and a grill, you can turn fresh eggplant into a tender, smoky, satisfying side dish that deserves a regular spot on your summer grilling menu.
Serve this excellent eggplant with Grilled Chicken & Apple Cider Vinegar Marinade. Savory Grilled T-Bones or Grilled Rib-Eye. Plus some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread . Add in a garden fresh salad and what a perfect meal.
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Grilled Eggplant
Grilled Eggplant is an excellent side dish to your next grill out. The wonderful health benefits of eggplants are primarily derived from its vitamin, mineral, and nutrient content.
- Total Time: :50
- Yield: 6 1x
Ingredients
- 2 tablespoons fine sea salt, plus more for sprinkling
- 3 medium eggplants
- About 1/3 cup olive oil
Instructions
- In a large bowl dissolve the 2 tablespoons of salt in 1 cup warm water; stir until the salt is fully dissolved. Add 6 to 8 cups cold water. Set aside (this is the brine).
- Cut off and discard the stem end of the eggplant. While some people find eggplant skin difficult to digest, I recommend leaving the skin on for grilling and simply not eating it, since it helps the eggplant slices keep their shape on the grill and makes them easier to handle. Cut the eggplant 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 soak for at least 30 minutes and up to an hour.
- Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
- 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.
- 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 more minutes. Serve hot or at room temperature.
- Prep Time: :40
- Cook Time: :10
- Category: Side
- Method: Grilled