How to Prepare Eggplants for Grilling
Grilling eggplant gives it a slightly different flavor and texture than you may be used to with your eggplant dishes. Eggplant is relatively low maintenance compared to other vegetables, and does not require a ton of preparation. The key to wonderful grilled eggplant is to select a solid, ripe eggplant, and use it as soon as possible after you bring it home.
- Select the right eggplant for the grill. Ripe eggplant feels a little heavier than it looks and has a firm feel. The skin should be brightly-colored and shiny. Use it within a day or two of bringing it home, because eggplant can turn bad quickly.
- Slice off each end of the eggplant, and then slice the rest of the eggplant in at least 1/2-inch thick slices. A serrated knife helps to slice through the thick skin without giving you too much trouble.
- Dry both sides of each slice of eggplant with a paper towel or a clean dish towel.
- Brush melted butter or olive oil on each side of each slice of eggplant. Reserve the remaining butter or olive oil to brush on the eggplant as you grill it.
- Sprinkle salt and pepper to taste on each side of each slice of eggplant. Add any other herbs or spices with which you want to flavor your eggplant.
- Grill your eggplant on a medium-high heat to avoid burning the pieces. Eggplant are full of moisture, so bear in mind that as the eggplant grills, moisture may drip onto your coals or into your gas grill. Eggplant does not take long to grill, especially if you slice it more thinly. Keep a wary eye on your eggplant, and remove it from the heat within a few minutes.