Grilled Eggplant

Total Time:
25 min
10 min
15 min

4 servings

  • 2 pounds firm Japanese eggplant
  • Oil for grilling
  • Salt and freshly ground black pepper
  • Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.

  • For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.

View All

Cooking Tips
More Recipes and Ideas
5.0 5
Super yummy, we combined it with Paula's Dean Blue fin Tuna on grill. Great combination. item not reviewed by moderator and published
Amazing recipe and ever so easy! I tried this for the first time tonite, 4th of July! It was an absolute hit! Very savory! Thank-you! item not reviewed by moderator and published
I used olive oil and cut my slices thin and grilled them on my electric grill. They were excellent. The comment I made previously about using lamb and olive oil was in reference to Sandra's moukasa recipe under Food Network's Mediterranean section. Excellent, too. My husband raved about it all evening. item not reviewed by moderator and published
I drizzled my eggplant using olive oil and sea salt and used my cast iron grill. Really good and had nice grill marks. item not reviewed by moderator and published
I love eggplant but always have trouble grilling it. This was very helpful and delious. On a charcol grill with a little salt and pepper! item not reviewed by moderator and published
Grilled Eggplant with Yogurt and Mint

Not what you're looking for? Try:

Grilled Eggplant With Yogurt and Mint

Recipe courtesy of Food Network Kitchen