Total
45 Minutes
Yield
Makes 4 servings
Dan Goldberg

How to Make It

Step 1

In a large bowl, dissolve 2 tablespoons salt in 3 quarts cold water. Add eggplant slices and weight with a plate or inverted bowl. Let sit 30 minutes.

Step 2

Meanwhile, prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).

Step 3

Drain and dry eggplant. Lay vegetables on a platter. Brush one side with olive oil and sprinkle with salt.

Step 4

Brush grill with vegetable oil. Lay vegetables on grill, oiled side down. Close lid of gas grill and cook until grill marks form, about 5 minutes.

Step 5

Brush dry side of vegetables with olive oil and sprinkle with salt. Turn over, close lid of gas grill, and cook until tender, 3 to 5 minutes. Serve vegetables hot or at room temperature.

Step 6

Note: Nutritional analysis is per serving.

Chef's Notes

A bit of black pepper, fresh herbs, or parmesan cheese all make delicious finishing touches.

Ratings & Reviews