Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep Time
10 Mins
Grill Time
6 Mins
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.

How to Make It

Step 1

Preheat grill to 400° to 450° (high).

Step 2

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

Step 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.

Step 4

Serve immediately with Sweet Pepper-Tomato Topping.

Step 5

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

Ratings & Reviews

danemaniac's Review

March 01, 2009
Fantastic! The topping would be great on a variety of foods. We had a hard time staying out of it - eating it by the spoonful! We also added fresh cilantro leaves, making it taste even fresher. Next time I think I might add a bit of lime juice.