"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
Preheat grill to 400° to 450° (high).
Cut each eggplant lengthwise into 5 (1/2-inch-thick) slices. Brush both sides of eggplant with oil; sprinkle with salt and pepper.
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.