This perfect grilled eggplant is a versatile addition to your cookout menus that's naturally low-carb, gluten-free, and with an incredible, smoky flavor.
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.
Once your slices have sweat, wipe each of the slices with a clean kitchen towel or paper towel to remove the salt and moisture.
Season
As your eggplant slices are sweating, preheat your grill to medium heat.
Mince the garlic. Chop the parsley. In a bowl, combine the oil, garlic, parsley, black pepper, and red pepper flakes. Mix thoroughly.
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.
Grill
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.
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.
How To Store
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.
Video
Notes
Herbs and spices: I find black pepper and red pepper flakes are enough for eggplants. But you can use other complimentary herbs and spices: basil, oregano, rosemary, nutmeg, cumin, onion powder, fennel seeds, and cayenne pepper. You could also add parmesan cheese, or use lemon juice or balsamic vinegar for an umami flavor.
Uniform Slices: Slicing your eggplant into even strips will make for even grilling.
Hot Grill: Get the temperature high for perfectly seared and tender eggplant.
Flip It: Turning your grilled eggplant a few times during cooking not only makes sure it’s evenly cooked on both sides – it stops your eggplant from burning!
Cover Up: Once the eggplant has been seared on both sides, try using a lid to cover the slices.
Grill Well: Keep grilling the eggplant until it’s tender and has those gorgeous grill marks on the flesh.