ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Eggplant With Sweet Pepper-Tomato Topping

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep time 10 mins
Grill time 6 mins
Yield Makes 3 main-dish or 5 side-dish servings
"Salting eggplant slices is a must," says Kristi Michele Crowe, PhD and our Test Kitchens food chemist. "Salt fools the taste buds into overlooking the slight bitterness of this fruit. When grilling slices, no stand time is necessary." (Eggplant casserole recipes usually call for slices to be placed on paper towels and salted to pull out moisture before baking.) Serve this dish with Italian bread for a meatless entrée or as a side to grilled chicken.


  • 2 small eggplants (about 10 to 12 oz. each)*
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • Sweet Pepper-Tomato Topping

How to Make It

  1. Preheat grill to 400° to 450° (high).

  2. Cut each eggplant lengthwise into 5 (1/2-inch-thick) slices. Brush both sides of eggplant with oil; sprinkle with salt and pepper.

  3. Grill eggplant, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until lightly browned and slightly charred.

  4. Serve immediately with Sweet Pepper-Tomato Topping.

  5. *4 Chinese eggplants or 6 Japanese eggplants (about 1 1/2 lb.), cut diagonally into 1/2-inch-thick slices, may be substituted.