The Perfect Grilled Eggplant

 
 

Prep: 10 mins

Cook: 10 mins

Brining Time: 30 mins

Total: 50 mins

Servings: 6 to 8 servings


Ingredients

  • 2 tablespoons fine sea salt, plus more for sprinkling

  • 1 cup warm water

  • 6 to 8 cups cold water

  • 3 medium eggplants

  • 1/3 cup olive oil (approximately)

One of the best summertime pleasures is grilled eggplant, which has lusciously delicate flesh and a few spots with crunchy, scorched edges. It functions well on its own, as a component of a tray of grilled vegetables, or even as a replacement for the meat patty in burgers. Unfortunately, it tends to either be blandly overcooked or blandly undercooked. Fortunately, there is a method for grilling tasty, delicate eggplant.

With the use of salted water (or brining), this simple recipe ensures delicious grilled eggplant. Although it is simple and extends the usually rapid dish by 30 minutes, it is worthwhile. This ingeniously adaptable vegetable will always come off the grill with a crispy golden exterior and an interior that is creamy, sweet, and flavorful.

Feel free to add spices and other tastes as garnish. Make this straightforward method into your own dish by serving it with a sprinkle of balsamic vinegar, a dollop of pesto, a tablespoon of romesco, or a scattering of crumbled feta cheese. Grilled eggplant is also extremely delicious when served with a few grilled tomatoes on the side.

Step 1: Gather your ingredients and any other items

Step 2: Stir the two teaspoons of salt into the 1 cup of warm water in a large dish until the salt is completely dissolved. Including 6 to 8 glasses of cold water. Separate the brine.

Step 3: Cut off and discard the stem end of the eggplant.

Step 4: Cut the eggplant into 3/4-inch thick slices (either diagonal, crosswise, or lengthwise).

Step 5: Place the slices into the brine.

Step 6: Weigh the eggplant slices down with an upside-down plate; let soak for at least 30 minutes or up to an hour.

Step 7: In the meantime, preheat a gas or charcoal grill to medium-high heat. For 3 to 4 seconds, you should be able to hold your hand an inch over the cooking grate before removing it from the flame.

Step 8: Drain the eggplant and pat it dry with paper towels or a clean kitchen towel.

Step 9: Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt.

Step 10: Slices should be placed on the grill with the oiled side up. If using a gas or electric grill, close the cover and cook for about 5 minutes or until grill marks emerge.

Step 11: Slices should be salted and have oil brushed onto their upper sides. Close the grill's lid after flipping the slices over, and cook for another 5 minutes or more until grill marks emerge on the opposite side and the eggplant is extremely soft.

Step 12: Enjoy!!

Tiffany Allegro