Grilled eggplant is quick and easy to prepare, grilling to perfection in just about ten minutes with a drizzle of olive oil and a sprinkle of spices. This flavorful fruit (yes, it’s technically a fruit) will have you wondering why you haven’t been enjoying it all along.
WHAT YOU’LL NEED
- Eggplant: Opt for smaller eggplants if available, as they tend to be less bitter, sweeter, have fewer seeds, and feature thinner skin.
- Salt: Coarse salt is ideal, though table salt works as well.
- Olive Oil: Extra virgin for the best flavor.
- Seasonings: Onion powder, garlic powder, marjoram or oregano, ground thyme, red pepper flakes, black pepper, and fresh thyme or parsley for garnish.
INGREDIENTS
- 2 small to medium eggplants
- 1 1/2 tablespoons coarse salt
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon marjoram or oregano
- 1/4 teaspoon ground thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon fresh ground black pepper
- Fresh thyme or parsley for garnish
INSTRUCTIONS
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and place the slices on a wire rack over the sink. Let them sit for about 1 hour to drain. Afterward, gently blot off the moisture and excess salt with paper towels.
- In a small bowl, mix the olive oil, onion powder, garlic powder, marjoram (or oregano), ground thyme, red pepper flakes, and black pepper.
- Preheat the grill or grill pan to medium-high heat. Brush the eggplant slices on both sides with the olive oil mixture. Grill for 4-5 minutes per side, or until slightly charred and tender.
- Serve immediately for the best flavor and texture.
