Grilled Eggplant

Grilled Eggplant


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 3   Average: 3.7/5]

I adore eating eggplant any old way. This holiday weekend throw a few on the grill to go with whatever it is that you’re preparing. Remember, if you don’t have a grill then a grill pan on the stove works quite well.

  • 3 Eggplants (Thickly Sliced)
  • 3 Garlic Cloves (Thinly Sliced)
  • 18 Basil Leaves
  • Olive Oil (For Drizzling)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Place the eggplant slices in a colander. Sprinkle with kosher salt and leave to drain for 30 minutes.
  2. Light the grill. Rinse the eggplant slices and pat dry with paper towels. Place on grill. Grill on both sides for 6 minutes until done. Remove from grill and set aside to cool.
  3. Arrange eggplant slices on serving dish. Sprinkle with garlic, basil leaves, kosher salt, and pepper. Drizzle with plenty of olive oil.
  4. Set aside in cool place for 1 hour to allow flavors to mingle before serving.
  5. Serves 6
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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