Grilled Eggplant
By America's Test KitchenPublished on June 29, 2009
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 2 medium cloves garlic, minced orpressed through a garlic press2 teaspoons minced fresh thyme or oregano leavesSalt and ground black pepper 1 large eggplant (about 1 ½ pounds), ends trimmed, cut crosswise into ¾-inch-thick rounds
Before You Begin
There’s no need to salt eggplant destined for the grill. The intense grill heat will vaporize excess moisture.
Instructions
- Combine the oil, garlic, herb, and salt and pepper to taste in a small bowl. Place the eggplant on a platter and brush both sides with the oil mixture.
- Grill the eggplant over a medium-hot fire (you should be able to hold your hand 5 inches above the cooking grate for 3 to 4 seconds), turning once, until both sides are marked with dark stripes, 8 to 10 minutes. Serve hot, warm, or at room temperature.
Yield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
2 medium cloves garlic, minced orpressed through a garlic press
2 teaspoons minced fresh thyme or oregano leaves
Salt and ground black pepper
1 large eggplant (about 1 ½ pounds), ends trimmed, cut crosswise into ¾-inch-thick rounds
Ingredients
3 tablespoons extra-virgin olive oil
2 medium cloves garlic, minced orpressed through a garlic press
2 teaspoons minced fresh thyme or oregano leaves
Salt and ground black pepper
1 large eggplant (about 1 ½ pounds), ends trimmed, cut crosswise into ¾-inch-thick rounds
Ingredients
3 tablespoons extra-virgin olive oil
2 medium cloves garlic, minced orpressed through a garlic press
2 teaspoons minced fresh thyme or oregano leaves
Salt and ground black pepper
1 large eggplant (about 1 ½ pounds), ends trimmed, cut crosswise into ¾-inch-thick rounds
Why This Recipe Works
When dealing with eggplant, salting is usually the answer, but with our grilled eggplant recipe this step was unnecessary, since the high heat of the grill evaporated the liquid and allowed for excellent browning. The size of the slices also mattered when we were working on our grilled eggplant recipe. We found that ¾-inch rounds were perfect for grilling and didn’t fall apart on the grates.
Before You Begin
There’s no need to salt eggplant destined for the grill. The intense grill heat will vaporize excess moisture.
Instructions
- Combine the oil, garlic, herb, and salt and pepper to taste in a small bowl. Place the eggplant on a platter and brush both sides with the oil mixture.
- Grill the eggplant over a medium-hot fire (you should be able to hold your hand 5 inches above the cooking grate for 3 to 4 seconds), turning once, until both sides are marked with dark stripes, 8 to 10 minutes. Serve hot, warm, or at room temperature.
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