Perfectly Grilled Eggplant Recipe

Step 1

Cut your eggplant into ¼ inch-thick slices (about 0.5-0.6 cm each). Sprinkle both sides of each slice with salt and let them rest for 15-30 minutes to “sweat”. The salt will draw out the moisture and bitterness. Put the slices in a colander or arrange them over a wire rack.

Step 2

Once your slices have sweat, wipe each of the slices with a clean kitchen towel or paper towel to remove the salt and moisture.

Step 3

As your eggplant slices are sweating, preheat your grill to medium heat.

Step 4

Mince the garlic. Chop the parsley. In a bowl, combine the oil, garlic, parsley, black pepper, and red pepper flakes. Mix thoroughly.

Step 5

Brush each eggplant slice with the oil mixture on both sides - you can also dip each slice if you prefer. Make sure the slices are generously covered.

Step 6

Place the eggplant slices on the grill and cook them for 5-6 minutes on each side, flipping them a couple of times, until the slices are tender and golden and have distinctive dark grill marks on them.

Step 7

Once cooked, you can sprinkle the eggplant slices with parsley, salt or pepper flakes. Alternatively, you can brush them with any of the extra leftover oil mixture.

Step 8

To Store: Allow the eggplant to cool completely, then put in an airtight container and refrigerate. It’ll keep for up to 3 days. Reheating: Spread out the slices on a baking sheet and warm in the oven at 350°F/175ºC or use the microwave to reheat.Freezing: I don’t recommend freezing it as it can change the texture and will be very mushy when thawed. Enjoy them fresh or refrigerated.