{ Grilled Eggplant }

4 eggplants (1 lb each), with peel, cut lengthwise into 1"-thick slices
2 tsp kosher salt, divided
4 Tbsp extra virgin olive oil
1/4-1/2 tsp freshly ground black pepper

1. LAYER several paper towels on baking sheet. Place half of eggplant on top in single layer. Sprinkle with 1 teaspoon of the salt and cover with paper towels. Arrange second layer of eggplant, sprinkle with remaining salt, and cover with paper towels.

2. LET eggplant stand 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness and preventing eggplant from absorbing excess oil during cooking.)

3. BRUSH both sides of an eggplant slice with oil to coat and transfer to large bowl. Repeat with remaining oil and eggplant slices. Season with pepper.

4. HEAT grill to medium. Grill eggplant, with cover closed, 16 to 20 minutes, turning once, until browned and tender. Refrigerate leftovers in airtight container for a day or two.

Serves 8

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe