Easy Grilled Eggplant: A Delicious Summer Treat
Tender, flavorful grilled eggplant is achieved through a simple brining method, making it an ideal dish for summer cookouts.
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Instructions
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Preheat a charcoal or gas grill to medium-high.
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Dissolve 2 tablespoons of salt in 1 cup of warm water, then add 6 to 8 cups of cold water to create the brine.
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Slice eggplant into 3/4-inch thick pieces, then submerge them in the brine and weigh them down, soaking for 30 to 60 minutes.
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Drain and thoroughly pat the eggplant slices dry.
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Brush one side of the slices with olive oil and sprinkle with salt, then place the oiled side down on the hot grill.
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Grill for about 5 minutes with the lid closed until grill marks form.
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Brush the uncooked side with oil, sprinkle with salt, then flip and grill for another 5 minutes with the lid closed until tender and marked.
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Serve immediately or at room temperature.