Grilled Eggplant
Posted: | Categories: Recipes | Tags:quick & easy sides
Grilled Eggplant
Melissa Ben-Ishay
Savory Recipes
This is the recipe that could get anyone to love eggplant. The olive oil soaks into the soft centers like a sponge, a world of silky flavor drawing into the nightshade. By cooking it on the grill or a grill pan, you’ll get dark, beautiful char marks that add delicious caramelized flavor. But the dressing is the best part: it’s packed with flavor and color, making it an ideal drizzle for freshly grilled, warm eggplant, or as a marinade as you store the leftovers. Serve with tahina and your favorite grain for a filling, nourishing meal everyone will love.
Ingredients
- 1 large eggplant
- 1 tablespoon salt, plus more as needed
- 1/2 cup extra virgin olive oil, plus more as needed
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- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- Juice of 1/2 lemon
- 2 garlic cloves, grated
- 1 tablespoon white vinegar
Directions
Place a tea towel over a baking sheet. Slice the eggplant into discs about 1/2" wide and lay them flat over the towel.
- Salt the eggplant on both sides and let sit for about 20 minutes. Dab the slices with the towel to remove any excess water.
- Heat a grill pan over medium-high heat and brush the eggplant with olive oil on both sides.
- Once the pan is hot, place as many eggplant slices on it as you can without crowding. Cook until grill marks form, about 8 to 10 minutes. Flip and repeat on the opposite side until grill marks form.
- While the eggplant cooks, make the dressing. Whisk together all of the dressing ingredients in a small bowl.
- Remove the grilled eggplant from the pan and place on a wire rack until you're ready to serve (this will prevent them from getting soggy).
- Drizzle the warm eggplant with the dressing and serve with tahina. To store, cover in the dressing so it soaks into the eggplant.
