Grilled Eggplant

Adapted from “Melanzane in Graticola” found in Marcella Hazan’s Marcella’s Italian KitchenThis is best with small-to-medium eggplants, up to about 3″ in diameter or so. Don’t be afraid to be generous with the oil and garlic. The eggplants will soak it up, which only adds to the flavor of the finished product.

Grilled Eggplant

Prep Time: 15 mins
Cook Time: 10 mins
Yields: 4 servings


  • 2 medium eggplants, no thicker than 3"
  • Salt
  • 1 garlic clove, finely chopped
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper


  1. Wash and trim the eggplants, and slice them in half lengthwise. Slice a criss-cross pattern into the flesh of the eggplants, being careful not to pierce the skin. Sprinkle with salt and stand the pieces upright in a colander to allow some of the bitter liquid to drain out. Drain for about 20 minutes, then give them a gentle squeeze to remove a little more liquid.
  2. While the eggplants are draining, combine the chopped garlic and the olive oil and set aside to infuse a bit.
  3. When the eggplants are finished draining, wipe them with a paper towel, and brush them with the garlic and olive oil mixture, making sure that some of the garlic bits find their way into the crisscross cuts. Be generous with the oil, making sure that it seeps down into the cuts. Sprinkle with black pepper.
  4. Place the eggplant pieces, cut side up, on a preheated grill. After about 5 minutes, turn them over and grill for an additional 5 minutes or so. The eggplant is done when it is browned, even charred a little, but still firm. Remove from the grill and serve.

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