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.
- 2 tablespoons salt, plus more for sprinkling
- 3 medium eggplants
- about ⅓ cup olive oil
- In a large bowl dissolve 2 tablespoons salt in 1 cup warm water. Add 3 litres cold water. Set aside.
- 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.
- 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).
- 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.
- 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.