This basic method for grilled eggplant, tomatoes, and zucchini works for other vegetables too, including green onions and halved bell peppers.

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Dan Goldberg

Recipe Summary

45 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.

Chef's Notes

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

Nutrition Facts

256 calories; calories from fat 67%; protein 4.4g; fat 19g; saturated fat 2.5g; carbohydrates 23g; fiber 5.6g; sodium 748mg; cholesterol 0mg.