Grilled Eggplant
This Grilled Eggplant is a little sweet, very savory, and has just a little crispy char. It goes great with everything, and it’s ready in 4 easy steps.
Servings: 4 people
Ingredients
- 2 large eggplants narrow type
- 1 Tablespoon olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
Moisture Draw
- 2 teaspoons Kosher salt
Instructions
- Preheat the grill. Set your grill up for high heat, around 400-450 degrees F.
- Prepare the eggplant. Wash and cut the eggplant into ¼-nch 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 by wiping with a paper towel before continuing to step 2.2 large eggplants, 2 teaspoons Kosher salt
- Season the eggplant. Place eggplant slices in a gallon-size zip-top bag, then add the olive oil, Italian seasoning, salt, pepper, and lemon zest and juice. Massage gently to coat eggplant in the seasoning and oil mixture, then rest in the sealed bag for 15 minutes.1 Tablespoon olive oil, 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice
- Grill the eggplant. 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.
- Serve and enjoy. Remove the eggplant from the grill grates to serving platter and enjoy immediately. Add an additional squeeze of lemon juice, if desired.
Video
Notes
Homemade Italian Seasoning
- Make your own following the recipe here
Nutrition
Calories: 91kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2330mg | Potassium: 540mg | Fiber: 7g | Sugar: 8g | Vitamin A: 64IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg