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Basic grilled eggplant is a simple side dish that lets the vegetable's flavor shine through. To dress things up a bit, try grilled eggplant topped with Toasted-Breadcrumb Salsa Verde; Olive, Orange & Anchovy Vinaigrette; Roasted Red Pepper Relish; or Feta & Herbs.
Serves four to six as a side dish.
ingredients
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt
how to make
Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.
From Fine Cooking 87, pp. 49
photo: Scott Phillips
