Grilled Eggplant | Mark’s Daily Apple

Eggplant on the grill is such an easy and delicious side dish! In this recipe, we salt the eggplant to help remove some of the water and moisture from the slices so you get a flavorful bite that’s crispy on the outside and tender on the inside. Enjoy eggplant as is with a sprinkle of fresh herbs, or drizzle with balsamic vinegar, tahini sauce, or Primal Kitchen Italian dressing or balsamic dressing.

We like to use Italian, graffiti, Chinese or Japanese eggplant for this recipe. They are fleshy, firm and stand up well to grilling. Feel free to adjust the cooking time based on your grill and any parts of it that are hotter than others. The end result should be crispy on the outside and soft and flavorful on the inside without being chewy. If the flesh of your eggplant ends up being chewy but the outside is already too browned, reduce the heat on your grill a bit and cook the eggplant longer – a chewy eggplant usually means it’s not quite enough. cooked.

How to Grill Eggplant

First, cut off the stem and end of each eggplant. Then cut the eggplant into rounds about ½” thick. You can also slice them diagonally or into thick strips if you like. Place the eggplant slices in a large bowl and add a generous pinch of salt. Toss the eggplants to distribute the salt. Place a large cloth or towel on a large baking sheet and lay the eggplant slices on it. Let the eggplant rest for about 30 minutes. You can also place a towel over the eggplant and another baking sheet over it to press the eggplant down and release more water.

Blot or pat the eggplant slices dry with a towel to remove excess moisture. Then salt and place them in a bowl. Toss in another bowl with the olive oil until the oil coats and begins to be absorbed by the slices.

Heat your grill to medium-high and clean the grates well. Once hot, add the eggplant slices and grill for about 2 minutes, then turn them 90 degrees with tongs and grill for another minute or two for nice grill marks on one side. Repeat on the other side until the eggplant is crispy on the outside but soft on the inside. Adjust the time as needed based on which part of your grill is hottest so the eggplant is cooked through but not burnt. Repeat with the remaining eggplants.

Serve your eggplant with a sprinkle of fresh herbs, a drizzle of balsamic vinegar or tahini, or your favorite Primal Kitchen dressing like Italian or balsamic dressing!

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About the Author

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, keto, vegetarian, and low-FODMAP cooking. Look what she cooks Priscille the cooksand follow his culinary adventures on instagram and pinterest.

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