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The Best Way to Grill Eggplant for Perfect Texture
A simple and nutrient-rich recipe for eggplant’s natural delicious flavor, enhanced by the essential step of salting and drying for ideal texture.
Grilled eggplant can be silky, smoky, and satisfying, if prepared the right way. The key is salting the slices beforehand, which draws out bitterness and moisture, preventing soggy results. This minimalist recipe uses just salt, pepper, and good technique to create a healthy and versatile side dish.
What Makes It Nutritious?
- Eggplant: High in fiber, low in calories, and a good source of antioxidants like nasunin.
- Olive oil (optional): Adds heart-healthy monounsaturated fats and improves absorption of fat-soluble nutrients.
- Naturally low-carb and plant-based.
Prep Time
10 minutes
Cook Time
28 minutes
Serves
6
Ingredients
Required Ingredients:
- 1 large eggplant, sliced into ½-inch rounds
- Kosher salt (because its corse)
- Fresh cracked black pepper
- Olive oil (optional, for brushing before grilling)
Optional to Elevate Flavor:
- Aleppo pepper or cayenne
- Splash of Sherry Vinegar (after cooking)
Steps
- Lay eggplant slices in a single layer on a wire rack or paper towels. Sprinkle both sides with kosher salt.
- Let sit for 5-10 minutes to draw out moisture. Then, thoroughly pat dry thoroughly with clean paper towels.
- Preheat grill or grill pan to medium-high heat.
- Lightly brush eggplant slices with olive oil (optional), and season with black pepper. I like to use a paper towel to pat the olive oil on.
- Grill for 3–4 minutes per side, until grill marks appear and the eggplant is tender.
- Serve immediately, or let cool and use in salads, bowls, or sandwiches.
Nutritional Information (Per Serving – 4)
| Nutrient | Amount |
|---|---|
| Calories | 45 kcal |
| Protein | 1 g |
| Total Fat | 1.5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Fiber | 3 g |
| Sugars | 4 g |
| Sodium | Varies |
| Antioxidants | High (nasunin, chlorogenic acid) |
