Grilled Eggplant

This delicious and easy Grilled Eggplant recipe is brushed with olive oil and seasoned with marjoram and thyme. Enjoy some today and reap the health benefits of fresh eggplant.

Course main meal vegetarian/side

Cuisine American

Keyword grilled eggplant recipe, grilling eggplant, how do you prepare eggplant for grilling, how long to grill eggplant, how to grill eggplant

Prep Time 5

Cook Time 10

Servings servings

Calories 199kcal

Author Beth Pierce

Ingredients

2 small to medium eggplants
1 1/2 tablespoons coarse salt
½ cup olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
½ teaspoon marjoram or oregano
¼ teaspoon ground thyme
¼ teaspoon crushed red pepper
¼ teaspoon fresh ground black pepper
fresh thyme of parsley for garnish

Instructions

Cut the eggplant into 1/2-inch thick slices. Sprinkle with the salt and place on a wire rack over the sink. Let sit and drain for about 1 hour. Wipe the moisture and salt off the slices with paper towels.
Combine the olive oil, onion powder, garlic powder, marjoram, ground thyme, red pepper, and black pepper.
Preheat the grill or grill pan to medium-high heat. Brush the eggplant on both sides with the olive oil mixture. Grill for about 4-5 minutes on each side or until slightly charred and tender. For best results, serve promptly.

Notes

The oil soaks into the eggplant fast. I do not recommend going back over it with oil. You want just enough oil to apply the seasoning and to give the eggplant a little moisture.
Eggplant cooks fast, so keep your eye on it. It only needs about 4-5 minutes of cooking per side.
Do not peel the eggplant before grilling it. Grilled eggplant really needs the skin to stay intact for grilling. If the skin is tough (from a larger, older eggplant), you can always cut it away before eating the eggplant.

Nutrition