How to Grill Eggplant

Grilled eggplant is a popular and healthy dish that is surprisingly simple to prepare using the most basic method. However, many people shy away from grilling eggplant because it tends to absorb excess oil and become soggy if not done right. Keep reading to learn how to grill eggplant to perfection, with a creamy interior and a crisp, thin outer layer.

Choose quality eggplants. Whether large or small, a good eggplant should be firm, even when fully ripe. Opt for eggplants with smooth, dark purple or black skin, free of blemishes or dark spots.

Wash the eggplant. Rinse the eggplants thoroughly under cold water to remove any dirt stuck to the skin. If you purchased them from a farmer's market and there's still some dirt on them, consider using a vegetable brush for a more thorough cleaning.

Sprinkle salt on the eggplant slices. Place the slices on a baking tray lined with paper towels and generously sprinkle salt over the surface. The salt will draw out excess moisture, preventing the eggplant from becoming too soggy and helping it absorb less oil during grilling. If you're in a hurry, you can skip this step, but for the best texture, it's highly recommended to add the salt.

Wait for 30 minutes. After salting the slices, you will notice beads of water starting to form and drip out. If you don't see this happening, add a little more salt to the slices.

Press out the saltwater from the eggplant. Gently squeeze the liquid from the eggplant slices into a bowl or sink, then pat them dry with paper towels to absorb any excess moisture. Be careful not to squeeze too hard to avoid mashing the eggplant.

Drizzle oil over the eggplant slices. Place the slices on a baking tray with the cut side facing up. Drizzle olive oil or another vegetable oil over the surface of the eggplant. Use a pastry brush or the back of a spoon to spread the oil evenly over each slice. Sprinkle a little salt and pepper on top.

Grill the eggplant. Place the eggplant in the oven and bake until the inside becomes soft and smooth, while the edges and surface turn brown and crispy. This should take about 20 minutes.

• If you prefer a richer dish, remove the eggplant from the oven and sprinkle with parmesan, cheddar, or goat cheese. Return to the oven for an additional 5 minutes until the cheese melts.
• For a variation, try roasting garlic and tomatoes alongside your eggplant. Slice the tomatoes in half and place them around the eggplant slices, adding a few garlic cloves, then bake everything together for 30 minutes.

• If the eggplant looks a bit dry, lightly sprinkle some water on it and add a little more water to the baking tray. Alternatively, place a metal cup of water in the oven along with the eggplant.
• Occasionally check on the eggplant while it's roasting – cooking times can vary greatly depending on the thickness of the slices.
• Be sure to choose firm, glossy eggplants with no signs of damage (such as soft spots or large bruises).
• You can also cut the eggplant into cubes and add it to roasted chicken or other grilled dishes.

• Always remember to wash the eggplant thoroughly before preparing it.
• Be careful not to touch the eggplant immediately after removing it from the oven – it will be hot!