Grilling eggplant makes for a quick and healthy side dish or vegan main dish.
If you are looking for the simplest way to cook eggplant slices, look no further than your grill. Eggplant can easily be grilled with the most delicious results.
To get the best results, you’ll want to start by selecting the perfect eggplant. If you’ve selected a ripe eggplant, there is no need to salt it. However, many people will elect to salt their eggplant to remove any potential bitterness. Here’s how to prepare your eggplant before grilling.
How to Cook Eggplant Slices on the Grill
- Cut the eggplant however you choose – into rounds or into planks. However, if I’m serving with a dip, I have a preference to slice the eggplant into rounds. You’ll want your slices to be between 1/2 and 3/4 of an inch wide.
- There is no need to peel the eggplant. Peeling is a personal preference.
- Heat the grill to medium high heat.
- Mix 3 tablespoons of extra virgin olive oil with 2 cloves of minced garlic.
- Brush the eggplant slices with the olive oil and garlic mixture.
- Put the slices directly on the preheated grill.
- Cook until dark brown on both sides – about 5 minutes per side.
Optional Flavor Boosts for Grilling Eggplant
- Before brushing with olive oil and garlic, make shallow cuts in the eggplant to allow the garlic to penetrate further into the eggplant.
- Add finely chopped onion and parsley to the olive oil and garlic.
- Add finely chopped rosemary and oregano to the olive oil and garlic.
- Add salt, pepper and balsamic vinegar to the olive oil and garlic.
- Omit olive oil and garlic. Mix approximately 1/4 cup miso with a splash of mirin and a tablespoon of sugar. Mix well and baste eggplant during grilling.
- After grilling, brush with a mixture of lemon juice and finely chopped mint.
Grilled eggplant is excellent served hot directly off the grill. However, if you end up with leftovers, stuff into a pita with some hummus for a delicious sandwich the next day.