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Grilled Eggplant Halves With Parsley

Grilled eggplant

Photo Credit
Goskova Tatiana/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4
Category
Vegetables
Course
Side Dishes
Preparation Method
Grill
Sources
Vegetable Cookbook

Grilling eggplant? Yes, please! When you score the surface, the inside stays succulent and not mushy. This recipe makes for a great companion to grilled lamb chops or sausage!

The key to eggplant is to select the freshest eggplant possible and use it quickly. An eggplant should feel heavy and firm with a glossy color. The skin should bounce back when you gently press on it. If you buy an eggplant that is too old or keep it too long, it becomes bitter. 

Fresh eggplant straight from your garden makes this dish even better. For tips and tricks, check out our Eggplant Growing Guide.

We prefer simplicity. Brush with olive oil, salt, and pepper before grilling. We add herbs. However, you can mix any flavoring you wish. Greek-style combines olive oil, minced onion, minced olives (or tapenade), and feta cheese.

Note: You can also cook eggplant in the oven on a baking sheet, broiling about 5 inches from the top of the broiler. Broil for about four minutes (keep an eye on the eggplant so it doesn’t char!), then rotate the baking sheet for another five minutes or so. 

Ingredients
2 small eggplants
1/2 cup olive oil
salt and freshly ground black pepper, to taste
1 tablespoon chopped parsley

Instructions

  1. Cut eggplants in half lengthwise. Make a series of shallow diagonal gashes, 1 inch apart, across the surface of each half. Make another series of gashes in the opposite direction, creating a diamond-shaped grid. 
  2. Brush flesh with oil and sprinkle with salt and pepper. Scatter parsley over surface and then, using your fingers, press some of the parsley down into 
    the gashes.
  3. Preheat grill until hot. 
  4. Place eggplants flesh side down on grill and cook for  3 to 5 minutes, or until lightly browned.
  5. Brush skin with oil and turn eggplants over. Cook for another 3 to 5 minutes, or until browned and tender but not mushy.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Kyla Allard</span> Sun, 06/02/2019 - 10:18
So when cooking eggplant you don’t have to press out the bitterness with salt and a heavy press? I love eggplant but have only tried cooking it once due to the salt press. I would love to grow eggplant in my garden if this is true! Thank you, Kyla Allard
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 06/05/2019 - 09:54

Hi, Kyla. Many folks do get concerned about bitterness with eggplant. The key is buying a very fresh eggplant that's not overripe and using it quickly (same day). If you wish, you can certainly salt the eggplant's flesh to draw out some of its moisture in advance.