Grilled Eggplant

My Grilled Eggplant is a sweet, bright, and savory, and just a little crispy. It goes great with everything, and it’s ready in 4 easy steps.

Prep Time30

Cook Time10

Total Time40

Course: Appetizer, Appetizers, Side Dish, Side Dishes

Cuisine: American, Vegetable

Keyword: Grilled Eggplant

Servings: people

Author: Susie Bulloch

Prep eggplant. Wash and cut the eggplant into 1/4 inch thick slices with skin still on. Place slices on baking sheet, sprinkle with a generous amount of Kosher salt, and allow to sit for 15 minutes to draw out moisture. Remove salt before continuing to step 2.
2 large eggplants, 2 teaspoons Kosher salt
Season eggplant. Place eggplant slices in a gallon sized zip-top bag, and then your remaining ingredients. Massage gently to coat eggplant in oil and seasoning and rest in sealed bag for 15 minutes.
1 Tablespoon extra-virgin olive oil, 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, 1 teaspoon lemon zest, 1 teaspoon lemon juice
Grill eggplant. Preheat your grill to high heat, around 400-450 degrees F. Remove the eggplant from bag and place directly on hot grill grates. Grill for 3-4 minutes per side with the lid open until your eggplant develops char marks.
Enjoy. Remove the eggplant from the grill grates to serving platter and enjoy immediately. Add an additional squeeze of lemon juice, if desired.