Grilled Eggplant

Serves four to six as a side dish.

To learn more, read:
Dressing Up Grilled Eggplant
by Tasha DeSerio
from Fine Cooking
Issue 87
Last Edit Date: 3/6/2013 4:38:56 PM

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.

more about:

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): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 5; Carbohydrates (g): 4; Polyunsaturated Fat (g): 1; Sodium (mg): 140; Cholesterol (mg): 0; Fiber (g): 3;