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.
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.
TIP: Some cooks swear by the fact that "male" eggplants are less bitter than "female" eggplants. To find a male, look at the indentation at the bottom; if it's shallow and round, it's male. A deep, dash-shaped dent indicates a female.
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.