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Char-grilled Eggplant

Eggplant can be great on the barbecue. It can also be overcooked and flavourless or undercooked with a soggy spongy texture. This easy recipe uses the power of salt water to guarantee great grilled eggplant — crispy brown on the outside, creamy sweet on the inside, and full of flavour — every time.

Char-grilled Eggplant
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons salt, plus more for sprinkling
  • 3 medium eggplants
  • about ⅓ cup olive oil
Instructions
  1. In a large bowl dissolve 2 tablespoons salt in 1 cup warm water. Add 3 litres cold water. Set aside.
  2. Trim the eggplant and slice into 1 ½cm thick slices. Put slices in salt water, weigh down with an upside-down plate, and let sit for about 30 minutes.
  3. Meanwhile, heat a charcoal or gas grill to medium-high heat (you can hold your hand about 3 cm above the grill for 3 to 4 seconds).
  4. Drain eggplant and pat dry with paper towels or a clean kitchen towel. Lay on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay oiled-side-down on the grill. Close lid if using a gas grill and cook until grill marks appear, about 5 minutes.
  5. Brush top sides with oil and sprinkle with salt. Turn slices over, close lid on a gas grill and cook until grill marks appear on the other side and eggplant is very tender, about 5 minutes. Serve hot or at room temperature.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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