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Whole Grilled Eggplant
Whole Grilled Eggplant
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Grilled eggplant: smoky, luscious, perfect for summer. Pair with grilled meats or enjoy as a vegetarian main dish.
Ingredients:
  • 1 (1 pound) eggplant
  • For serving
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, halved
  • 1 teaspoon flakey sea salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper, plus more to taste
  • Flat-leaf parsley, finely chopped
Instructions:
  • Preheat a gas grill to a sizzling 500°F on medium-high heat, adjusting as needed to keep the temperature between 450°F to 500°F while cooking.
  • Create steam vents in the eggplant: Use a sharp knife to make 10 shallow slits evenly spaced on the surface of the eggplant to allow steam to escape while cooking, preventing it from bursting.
  • Grill the eggplant over high heat for 20 minutes, then flip and cook for an additional 5 minutes until soft and mushy all over. The smoky grill adds flavor without any oil needed.
  • After grilling the eggplant until cooked through, gently transfer it to a cutting board using tongs. Allow it to cool for 2 minutes before proceeding.
  • Slice the eggplant in half lengthwise and transfer to a serving plate. Gently loosen the flesh with a fork to distribute it evenly.
  • To finish: Drizzle eggplant with extra virgin olive oil, squeeze lemon over the top, season with flakey sea salt and black pepper. Garnish with parsley. Adjust seasoning with more salt, pepper, and lemon juice as needed. Enjoy the charred eggplant flesh. Store leftovers in an airtight container in the fridge for up to 2 days. Share your feedback below!

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