Grilled or Broiled Eggplant

Discover one of the fastest and easiest ways to prepare eggplant with the delightful Grilled or Broiled Eggplant recipe. This method produces deliciously tender and smoky eggplant slices that can be enjoyed hot off the grill or served at room temperature. The simplicity of this dish makes it an ideal choice whenever you fire up the grill. With just a few ingredients, you can create a fantastic eggplant side dish that is both flavorful and versatile. Try various glazes or create a refreshing eggplant salad with yogurt for a delightful twist on this classic dish.

Makes: 4 servings

Time: 30 minutes without salting

INGREDIENTS:

• 2 medium or 1 large eggplant (1 1/2 to 2 pounds)
• 1 teaspoon minced garlic (optional)
• 4 to 6 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. If the eggplant skin is thick or less than perfectly firm, peel it. Then, cut the eggplant into 1/2-inch-thick slices. If you have time, you can salt the eggplant slices. Preheat a charcoal or gas grill to medium-high heat, positioning the rack about 4 inches from the heat source. Alternatively, you can use the broiler, positioning the rack 4 to 6 inches from the heat source.
2. If you prefer, mix the minced garlic into the extra virgin olive oil. Brush one side of the eggplant slices with the oil and place them oiled side down on a baking sheet or directly on the grill. Sprinkle the slices with salt (omit if you salted the eggplant) and black pepper. Then, brush the top side with more oil.
3. Grill or broil the eggplant slices until both sides are browned, approximately 10 minutes in total. Turn the slices once or twice during cooking, and brush with more oil if they look dry. Adjust the heat or position as needed to prevent burning while ensuring steady cooking. Serve the grilled or broiled eggplant hot or at room temperature, garnished with chopped fresh parsley.

VARIATIONS:

• Grilled or Broiled Eggplant with Miso: In the last minute of cooking, brush the eggplant slices with Miso Five-Minute Drizzle Sauce (page 23) for an umami-rich flavor.
• Grilled or Broiled Eggplant with Soy or Sesame Glaze: During the last few minutes of cooking, brush the eggplant slices with Sesame-Soy Five-Minute Drizzle Sauce (page 23) or Tahini Soy Sauce (page 26) for an Asian-inspired twist.
• Grilled or Broiled Eggplant Salad with Yogurt: As the eggplant cooks, prepare the yogurt dressing by mixing 1 1/2 cups yogurt, 2 teaspoons minced garlic, 1/4 cup chopped scallion, 1/4 cup chopped fresh mint or cilantro leaves, and a couple of teaspoons of freshly squeezed lemon juice. Chop the cooked eggplant and mix it into the yogurt dressing, adding salt and pepper to taste. Serve the eggplant salad at room temperature or chilled, and accompany it with pita if desired.

Master the art of grilling or broiling eggplant with this simple yet flavorful recipe. Enjoy the tender, smoky goodness of the eggplant as a delightful side dish or incorporate it into salads and other dishes for added versatility. With the option to experiment with various glazes and dressings, Grilled or Broiled Eggplant is sure to become a favorite in your kitchen. So, fire up the grill and savor the amazing flavors of this classic dish!