Grilled Eggplant Slices Recipe
A short salting rest pulls out enough moisture that the cut sides sear instead of steaming on the grill, so the slices pick up real char while the inside still turns creamy.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 4
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tsp salt, for salting
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 whole lemon, juiced and zested
- 2 tbsp fresh mint or basil, chopped
- 1/4 tsp black pepper
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Instructions
- 1Lay the eggplant slices on paper towels or a rack, sprinkle both sides with salt, and let sit 20-30 minutes to draw out moisture.
- 2Pat the slices dry and brush both sides with olive oil.
- 3Heat a grill or grill pan to medium-high.
- 4Whisk together the remaining olive oil, garlic, lemon juice, and pepper in a small bowl.
- 5Grill the eggplant slices 3-4 minutes per side, until charred with clear grill marks and tender when pierced with a fork.
- 6Arrange on a platter, drizzle with the lemon-garlic dressing, and scatter with lemon zest and fresh herbs.
Tips & variations
- Swap the lemon-garlic dressing for a tahini sauce or a drizzle of balsamic glaze.
- Cut the eggplant into planks instead of rounds if you want to build them into a stack or sandwich.
- A pinch of chili flakes in the dressing gives it some heat.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Serve cold or at room temperature in a salad, or reheat briefly in a dry skillet over medium heat, grilled eggplant turns mushy in the microwave.
Nutrition
A light, low-calorie side dish, most of its fat comes from the olive oil used for brushing and the dressing.
Tips from the Tulo kitchen
- Slice the eggplant evenly, about 1/2 inch is the sweet spot, thinner slices dry out before they char and thicker ones stay raw in the middle.
- Oil the grill grates as well as the eggplant itself, cut eggplant flesh is porous and sticks easily otherwise.
FAQ
Do I have to salt the eggplant before grilling?
It's not strictly required for modern eggplant varieties, which are less bitter than older ones, but salting for 20-30 minutes still draws out extra moisture and helps the slices char instead of steam.
Why does my grilled eggplant taste bitter?
Usually a very large or overripe eggplant with more seeds, or skipping the salting step. Choose smaller, firmer eggplants and salt them before grilling.
