Wiktor Wise
Grilled eggplant is a tasty and nutritious delicacy that can be prepared in several ways on an electric grill. It can be served as a side dish or a meatless main course, and is a great option for a summer barbecue. To prepare, the eggplant is sliced and seasoned with salt, olive oil, and other spices, before being grilled for a few minutes on each side until tender and golden brown. The grilling process gives the eggplant a smoky flavour and a caramelized texture, and it can be served with a variety of toppings and sides, such as feta cheese, lemon, balsamic vinegar, or a couscous salad.
| Characteristics | Values |
|---|---|
| Grill type | Electric grill or grill pan |
| Temperature | Medium-high heat |
| Grill time | 2-6 minutes per side |
| Eggplant preparation | Cut into 1/4-1/2 inch thick slices |
| Brining | Optional, but can help lock in moisture and improve texture and flavor |
| Oil | Olive oil, avocado oil, or Italian dressing |
| Seasonings | Salt, pepper, garlic, garlic powder, oregano, thyme, cumin, paprika, onion powder |
| Serving suggestions | Couscous salad, feta cheese, grilled tomatoes, balsamic vinegar, pesto, romesco |
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What You'll Learn
Brining to retain moisture
Brining is a process that involves soaking food in a saltwater solution, often with added sugar and spices. Brining helps lock in moisture through osmosis, allowing the food to retain water during cooking. This technique is commonly used to enhance the moisture, flavour, and texture of meat, but it can also be applied to vegetables like eggplant.
When brining eggplant, you can follow a basic brine recipe that includes salt and sugar dissolved in water. You have the option to include additional ingredients such as herbs, spices, citrus, or broth to boost flavour and create a more complex taste profile. It is recommended to brine eggplant for at least 30 minutes, but you can adjust the time based on your preference.
The brining process for eggplant helps transform its raw, slightly bitter taste into a delicious sweetness. Additionally, the salt in the brine enhances the eggplant's flavour and helps lock in moisture. This technique ensures that the eggplant retains its moisture during grilling, resulting in a tender and flavourful outcome.
It is important to note that brining is not a mandatory step when preparing eggplant for grilling. However, if you have the time and want to enhance the flavour and moisture retention of your eggplant, brining is a simple and effective technique to consider. By experimenting with different brine recipes and timings, you can discover the method that best suits your taste preferences.
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Salting to reduce bitterness
Salting is a common technique used to reduce the bitterness of eggplant before grilling. It is especially recommended for larger, "meatier" eggplants, while smaller eggplants may not require this step. The process involves sprinkling salt on the eggplant slices and letting them rest for about 15 minutes. During this time, the salt draws out moisture and bitterness from the eggplant. After salting, simply wipe off the excess salt and moisture with a paper towel or cloth, and the eggplant will be ready for the next step in the grilling process.
The salting technique is often combined with brining, which involves soaking the eggplant slices in salted water for about 30 minutes. Brining helps lock in moisture through osmosis, ensuring that the eggplant holds together on the grill and doesn't become dry or mushy. It also transforms the raw, bitter taste of eggplant into a delicious sweetness, enhancing its flavour.
While some cooks recommend salting and brining as essential steps in preparing eggplant for grilling, others suggest that it may not be necessary. Skipping the salting step can save time in the preparation process, and the grilled eggplant will still taste delicious, especially if seasoned with salt before serving. Ultimately, the decision to salt or not depends on personal preference and the size and bitterness of the eggplant.
When grilling eggplant, it is important to note that undercooking can result in bitterness. Therefore, it is crucial to ensure that the eggplant is thoroughly cooked and tender before removing it from the grill. A well-cooked eggplant will have a golden-brown colour and fork-tenderness, with grill marks on both sides.
In summary, salting and brining are techniques used to reduce the bitterness of eggplant before grilling, but they may be skipped, especially for smaller eggplants. Grilled eggplant should be cooked until tender and golden to avoid bitterness, and proper seasoning with salt and other spices can further enhance its flavour.
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Oil and seasonings
Oil is an important component of grilling eggplant, as it helps to prevent the vegetable from sticking to the grill and adds flavour. Olive oil is the most commonly used oil for grilling eggplant, but other options with higher smoke points include avocado oil and Italian dressing. Before grilling, brush oil onto both sides of the eggplant slices. If the eggplant slices become dry during grilling, brush them with more oil. After grilling, the eggplant can be tossed in oil again for added flavour.
Salt is also a key seasoning for grilled eggplant. Salting the eggplant before grilling can help to draw out moisture and bitterness, improving the texture and flavour. Sprinkle salt onto both sides of the eggplant slices and let them rest for 15 minutes before wiping off the excess salt and moisture with a paper towel.
Other seasonings and flavourings that can be added to grilled eggplant include garlic, herbs, spices, lemon juice, and vinegar. A simple marinade can be made by whisking together olive oil, balsamic vinegar, garlic, salt, and pepper. The eggplant slices can be brushed with this mixture before and after grilling. Alternatively, the grilled eggplant can be tossed in the marinade after cooking. Some grilled eggplant fans also enjoy topping their grilled eggplant with feta cheese.
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Grill setup and cooking time
To grill eggplant on an electric grill, you will first need to set up the grill and prepare the eggplant. Place your electric grill on a heat-proof surface, ensuring there are no flammable objects nearby. Rinse the eggplant and cut it into even slices—about 1/4 to 3/4-inch thick. The thickness and evenness of the slices are important to ensure uniform cooking.
Next, preheat your electric grill to medium-high heat. While the grill is heating up, brush both sides of the eggplant slices with olive oil or a marinade of olive oil, balsamic vinegar, garlic, and spices. Some recipes suggest salting the eggplant slices before grilling to draw out moisture and bitterness, but this step is not necessary for smaller eggplants. If you do choose to salt, let the eggplant rest for about 15 minutes, then wipe off the excess salt and moisture before brushing with oil or marinade.
Once the grill is preheated, carefully place the eggplant slices on the grill. If using a dual-contact electric grill, grill for about 5 minutes on the first side and 2 minutes on the second side. For other types of electric grills, grill the eggplant slices for approximately 5-6 minutes per side, or until tender and golden with grill marks. Keep in mind that the cooking time may vary depending on your grill's heat settings and the thickness of your eggplant slices.
When the eggplant is tender and cooked to your desired level of doneness, remove it from the grill. You can serve it as-is or return the grilled slices to the marinade or a simple garlic and herb oil to enhance their flavour. Grilled eggplant can be enjoyed hot or at room temperature and typically lasts for up to 3-4 days in the fridge.
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Serving suggestions
Grilled eggplant is a versatile dish that can be served as a side or a main course. It can be enjoyed hot or at room temperature and can be paired with various toppings, sauces, and sides. Here are some serving suggestions for grilled eggplant:
Couscous Salad
Grilled eggplant pairs well with a fresh couscous salad. This salad can include ingredients such as parsley, diced dried apricots, toasted almonds, garlic, lemon juice, olive oil, red pepper flakes, and mint leaves. The sweetness of the apricots, the brightness of the lemon, and the herbs complement the smoky flavour of the grilled eggplant. This dish can be served as a refreshing summer meal, and it can also be enjoyed as a hearty salad with added protein, such as roasted chickpeas or crumbled feta cheese.
Mediterranean-Inspired Dishes
Grilled eggplant lends itself well to Mediterranean-inspired flavours. It can be drizzled with tahini sauce and sprinkled with pine nuts and fresh herbs for a Mediterranean twist. Another option is to serve the grilled eggplant with a side of grilled halloumi or stuffed inside a bun for a meatless meal.
Herbs and Spices
Grilled eggplant takes on a variety of flavours, and herbs and spices can enhance its taste. It can be tossed in a garlic and herb oil, combining olive oil, garlic, parsley, oregano, salt, and pepper. This mixture adds flavour and helps prevent the eggplant from drying out. Grilled eggplant can also be seasoned with Italian dressing, dried or fresh oregano and parsley, or an Italian seasoning mix. For a spicy kick, add crushed red pepper flakes to the marinade.
Salts and Vinegars
Salting the eggplant before grilling is a common practice to draw out moisture and bitterness. However, this step can be skipped, especially for smaller eggplants, and the eggplant can simply be sprinkled with salt before eating. For a tangy flavour, grilled eggplant can be served with a drizzle of balsamic vinegar or whisked together with oil to create a marinade.
Cheese
Cheese can be a delicious addition to grilled eggplant. Crumbled feta cheese pairs well with the smoky flavour of the eggplant, and a chunk of feta can be added towards the end of grilling and allowed to soften.
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Frequently asked questions
Rinse the eggplant and cut it into even slices, about 1/4-inch to 3/4-inch thick. The more even the slices, the more evenly they will cook. Some recipes recommend salting the slices for 15-20 minutes to draw out moisture and bitterness, but this step can be skipped.
Brush the eggplant slices with olive oil, avocado oil, or Italian dressing before placing them on the preheated grill. Grill for 2-6 minutes on each side, until tender and golden with grill marks.
The eggplant is done when it's fork-tender and golden brown with grill marks. Be careful not to undercook it, as this will result in a bitter taste and tough texture.
Grilled eggplant can be served as a side dish or used in casseroles, sandwiches, or as a meat substitute in burgers. Toppings and embellishments can include feta cheese, crumbled on top or added during grilling, fresh herbs, lemon juice, balsamic vinegar, or pesto.
