How to Make Grilled Eggplant

Enjoy some eggplant at your next barbecue. If there's any left over, blend it with a little lemon, garlic, and salt and you've got a tasty baba ghanoush.

You will need

  • A grill
  • A steel brush
  • A clean cloth
  • Vegetable oil
  • A pastry brush
  • Eggplant
  • Salt
  • A male eggplant (optional)

Step 1 Clean the grill Clean the grill. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil.

Step 2 Heat the grill Heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash-colored.

Step 3 Cut the eggplant Rinse the eggplant and then cut it in half lengthwise. If it’s large, cut it like you would a loaf of bread, into half-inch thick slices.

Step 4 Salt it Salt the eggplant halves or slices and let them drain in a colander for 20 minutes; the salt removes the eggplant’s bitterness. Then rinse off the salt and pat very dry with paper towels.

Step 5 Brush with oil Brush the eggplant generously with vegetable oil on all sides and salt to taste.

Step 6 Grill it Grill until tender, turning occasionally, from six to 12 minutes, depending on the thickness of the slices.