Can you grill eggplant

Place on several layers of paper towels, and press out water. Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes.

Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper. Grilled Eggplant. Rating: 3. My grandmother called it sweating.. However, after you salt it and let it sit, rinse them.

Then proceed with the rest of the recipe. After grilling you can even drizzle with a little balsamic syrup. Great flavor. Only dipped once and was out of this world. Perhaps next time I will brush the oil on the eggplant rather than dip so the first slices dont soak up all of oil mixture had to add more oil towards the end of dipping process. These turned out pretty good. Super easy instructions and ingredients. We were super excited to cook our first harvest of eggplant from the garden.

So a few things on this…. Next time…. They ended up pretty salty. At least to my taste buds. Maybe I need to wipe them off more? They shrunk a lot. Again not sure if it was because we had to bake them. But we like a more meaty eggplant. Both ways but with adjustments. Turned out delicious but a bit salty. Next time I make this I will omit salt from the olive oil combo. This was too salty and too oily for my taste. I fixed this and even my vegetable hating husband liked it and said I could fix it again.

After reading the other posts about the saltiness, I rinsed the slices and blotted them with paper towels before the oil dip. I also used less salt in the oil. I also lightly grilled tomato slices to add to the eggplant, along with a bit of diced onion and feta cheese. Sorry I forgot to take a picture. I did this recipe using slender Japanese style eggplants and I took your own advice regarding salting the slices for small eggplant..

They were great. Grease on top of Grease. Only dip once, cook longer. I cooked at the recommended times and the inside was not cooked. Has potential to be a good recipe but cut back on the Grease and cook longer.

It was delicious. I served it as a side with pasta with marinara sauce. My husband who usually likes his eggplant covered in breadcrumbs and cheese also loved it.

This will be my eggplant recipe from now on. I forgot to take a picture but it was beautiful before I brought it to the table…then it was gone! Served with a bunch of other grilled vegies, vegi -burgers and a tomato salad. Great flavoring but way too salty. I should have read the comments about the salt level.

It makes more sense to add salt to your liking once the eggplants are cooked. I also personally did not dip them in the oil mixture once again after they were done cooking as it was already really oily.

Like most comments of being too salty: any time you soak Eggplants in salt, you should always rinse them off afterwards and squeeze out the excess water. This was delicious! Normally eggplant just gets soggy no matter what but these were excellent on the grill and the flavor was perfect!

I think there is a calculation error on the website. I made this and everything was healthy minus the oil. I think that is calories in recipe not per serving. I was looking at that nutritional info trying to figure out where 33 grams of sugar came from???? And the colossal fat grams???? Lets use our common sense here. Just checking the recipe where do you think the fat would come from? Very tasty but I wish I would have skipped step six. Use the herb mixture After sweating the eggplant Used half the salt that was called forturned it into our summer grilled eggplant Parmesan also jarred the onions and tomatoes before making the sauce came out Delicious.

Grilled eggplant recipe was easy used half the amount of salt Then grilled thateggplant chard some Roma plum tomatoes and sweet Vidalia onions turn into a red sauce and created a beautiful grilled eggplant Parmesan.

I made these, but instead of parsley and oregano, I used basil and a little crushed red pepper. They were delicious! Excellent recipe BUT not enough oil for all the eggplant. This is an amazing way to use eggplant. I join a CSA every year and run out of ideas. This was delicious. The first time, I did dip the eggplant, but the first few pieces soaked up SO much, I know I used way more than the recipe called for. The second time I made it, I just brushed the marinade on with a pastry brush.

It worked great. These were even good reheated! This recipe is so good. I ate some as appetizers and also added Marinara and cheese and baked it.

Absolutely delicious even more the next day. This is a good recipe. United States. Type keyword s to search. Today's Top Stories. Parker Feierbach. Love this recipe? Leave us a comment below and don't forget to rate it! Advertisement - Continue Reading Below.

Yields: 4 servings. Prep Time: 0 hours 15 mins. But then, I suppose you could say that about all vegetables, am I right? Growing up we never ate eggplant. Later, as I grew into my own cooking style with stove top ramen, mac and cheese and chicken tenders as my expertise , it sounded foreign and strange. Too often, eggplant gets a bad rap for being bitter, seed-riddled, mushy and either too tough or overcooked.

On the flip side of the spatula, grilled eggplant is totally the opposite of that, where these purple globes become creamy, tender, sweet and smoky, and incredibly easy to prepare, no salting required! Large and sturdy, the globe eggplant is the most common variety of eggplant found in neighborhood grocery stores.

However, larger eggplants have a reputation for too many seeds, tasting bitter, and having a tough outer skin. And with grilling, all of those challenges pretty much disappear.

If using globe eggplants, look for those that are oblong rather than bulbous or round which have more seeds and can sometimes taste bitter.

In fact, that extra moisture is what keeps the eggplant from becoming dried out as it cooks. Leave the skin on. Removing the skin before grilling makes the eggplant slices hard to flip, and more likely fall apart on the grill grates.

Cut the eggplant for grilling in thick, uniform slices. Oil the eggplant and season simply. To keep the eggplant from sticking to the grill grates as it cooks, lightly brush eat side of the sliced eggplant with oil and season with kosher salt and freshly ground black pepper. Prepare the grill for medium-high heat.