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Grilled Eggplant

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Serves four to six as a side dish.

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 VerdeOlive, Orange & Anchovy VinaigretteRoasted Red Pepper Relish; or Feta & Herbs.

  • 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

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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 80; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 1; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 140; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

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